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THE
OR,
NEW FAMILY
.CONTAINING
i/i ample and clear display of the CULINARY ART in all its
various Branches
ALSO, THE WHOLE SYSTEM OF
Confectioners, $>teftitng, 3^re$erimig,
WITH THE METHOD OF MAKING
sutasrasic wastes.
In the greatest Perfection .
a sp
Proper Rules for Brewing Malt Liquor
TO WHICH IS ADDED,
The COMPLETE ART of CARVING;
7 i
TOGETHER WITH
DIRECTIONS for MARKETING.
The whole bchig the result of actual experience.
I BY
ANTHONY HASELMORE,
Twenty-seven Years CooQ^in a Nobleman's Family.
LONDON :
PRINTED and PUBLISHED by JOSEPH KMANS,
No. 91, Waterloo Hoad ;
And may be had of all Booksellers throughout the Kingdom.
1823.
* / •
J
.X
BNIYERSITI
UBRARf
IttUI
•
Hlie
INTRODUCTION,
THE necessity of a good Directory in the Art of
Cookery being put into the hands of all young wo-
men when first entering on the care and management
of a Family, must be acknowledged by every one ;
for, though ever so well instructed in these useful and
necessary accomplishments of Domestic Management,
by an intelligent and well qualified parent, yet it
must be evident, that no memory is sufficiently re-
tentive to contain the numerous Recipes, and all the
different modifications that the various articles of food
are capable of, and must undergo in the Culinary Art,
before a table can be spread with wholesome and
palatable food, much more with delicious and elegant
preparations. It is likewise evident, that a servant,
when first entering on that station of life, must be
very much at a loss for instruction in these matters.
To assist the mistress and servant in the attainment of
this important knowledge, is the humble desire of the
» Editor of the following sheets. Having spent a ,
long series of years in the practice, and consequently
in the study of this desirable Art, it has, he trusts,
enabled him to do it in so accurate, clear, and concise
a manner, as to render every person who follows the
directions givpn, a professed cook.
♦
( iv. )
*
This .ample Collection (which, exclusive of the
common course of provisions) contains every thing1
yet invented for the gratification of the appetite, and is
presented to the public as complete in its nature.
As such, he lays it before his Readers, not doubting
but bis labours will be rewarded by the advantages
they will receive from being perfectly acquainted
with a knowledge of the Culinary Art in all its
respective branches.
*** The Recipes for each article are formed on so
easy and cheap a plan as to be within the purchase
of all ranks of people.
N. B. A Copious Index is also added, whereby
the reader may, with ease, immediately refer to any
Article in this valuable Collection.
TABLE OF CONTENTS.
Directions for Marketing1, page 1
Choice of Butcher’s Meats, &c. ib.
Ditto of Game and Poultry, 4
Ditto of Fish, 6
Ditto of Butter, Cheese, &c. 9
SOUPS AND BROTHS.
General Directions for making, 10
Pea Soup, 1 1
Green Pea Soup, 12
White Pea Soup, ib.
Vermicelli Soup, 13
Gravy Soup, ib.
Soup a la Reine, 14
Rice Soup, 15
GibletSoup, ib.
CalPs Head Soup, ib.
Mock Turtle Soup, 16
Soup and Bouille, ib.
Ox Cheek Soup, 17
Soup Loraine, ib.
Hare Soup, 18
A Family Soup, ib.
Transparent Soup, 19
White Soup, ib.
Soup Maigre, ib.
Chicken Soup, 20
Soup Cress, ib.
Soup Sante or Gravy Soup, 21
CONTENTS.
il.
Eel Soup, 21
Oyster Soup, 22
Cray Fish Soup, ib.
Partridge Soup, ib.
Mackaroni Soup, 23
Cow Heel Soup, ib.
Milk Soup, ib.
Brown Portable Soup, ib.
White Portable Soup, 24
A Cheap Soup, ib.
Ox Rump Soup, 25
Scotch Leak Soup, ib.
Potatoe Soup, ib.
Mutton Broth, ib.
Beef Broth, 26
Veal Broth, ib.
Spring Broth, ib.
Chicken Broth, ib.
Rice or Barley Broth, 27
Mussel Broth, ib.
Observations, ib.
BOILING IN GENERAL.
Observations, 28
Boiling Butcher’s Meat
Leg of Pork, 28
Pickled Pork, ib.
Pig’s Pettitoes, 28
Lamb, 29
Leg of Lamb boiled and Loin fried, ib.
Lamb’s Head, ib.
Veal, ib.
Calf’s Head, one half boiled, the other baked, 3 0
Leg of Mutton, with Cauliflowers and Spinach, ib.
Ham, ib.
Neats Tongue, 31
Haunch of Venison, ib
/
contents.
BOILING GAME AND POULTRt.
Turkey, 32
Fowls and Chickens, ib.
Geese and Ducks, ib.
Geese and Ducks salted, 33
Rabbits, ib.
Partridges, ib.
Pig-eons, ib.
Pheasant, 34
Woodcocks and Snipes, ib.
Chickens in a Dutch Fashion, ib.
boiling fish.
Observations, 35
Turbot, ib.
Salmon, ib.
To dress a whole Salmon, ib.
Dried Salmon, 36
Whole Cod, ib.
Cod’s Head, ib.
Crimp Cod, 37
Cod Sounds, ib.
Salt Cod, ib. 1
Soals, ib.
Plaice and Flounders, 38
Skaiie, ib.
Carp, ib.
Tench, 39
Sturg-eon, ib.
Mackerel, 40
Herrings, ib.
Trout, ib.
Pike or Jack, ib.
Eels, ib.
Mullets, ib.
Turtle, 41
.'•i
3 a 2
.di •
:Q Las xru>£ i
iv.
CONTENTS.
ROASTING IN GENERAL.
Observations, 43
ROASTING BUTCHER’S MEAT
Beef, 43
Beef to equal Hare, 44
Mutton and Lamb, ib.
Mutton like Venison, 45
Leg: of Mutton stuffed, ib.
Chine of Mutton, ib.
House Lamb, 46
Veal, ib.
Pork, ib.
Rolled Neck of Pork, 47
A Pig, ib.
Calf’s Head, ib.
Tongue or Udder, 48
Ham or Gammon of Bacon, ib.
ROASTING POULTRY
Turkey, 49
Turkey with Chesnuts, ib.
Chickens and Fowls, ib.
Goose, 50
Ducks, ib.
Guinea and Pea Fowl, 10
Pigeons, ib.
ROASTING GAME.
Haunch ofVension, 51
Hare, 52
Rabbit Hare Fashion, ib.
Rabbits, ib.
Pheasants, ib.
Partridges, ib.
Woodcocks, ib.
Wheat Ears, and Ortolans, 53
CONTENTS.
Larks, 53
Wild Ducks, Widgeons, Teal, &c. ib.
Woodcocks and Snipes, a French way, ib.
ROASTING FISH.
Cod’s Head, 54
Lobster, ib.
Pike, 55
Eel, ib.
Pipers, ib.
Escaloped Oysters, ib.
BAKING IN GENERAL
Observations, 56
Baking Butcher’s Meat,
Rump of Beef, 56
Leg of Beef, ib.
Calf’s Head, 57
A Pig, ib.
A Bullock’s or Calf’s heart, 58
BAKING FISH.
Cod’s Head, 58
Salmon, 59
Carp, ib.
Eels and Lampreys, 60
Herrings, ib.
Turbot, 61
Pike with forcemeat, ib,
Mackarel, 62
BROILING IN GENERAL.
Observations, 63
Broiling Butcher’s Meat and Poultry.
Beef Steaks, 63
3 a 3
VI.
CONTENTS.
Mutton Steaks, 64
Lamb Steaks, ib.
Pork Chops, ib.
Ox Palates, 64
Chickens, ib.
Pigeons, ib.
BROILING FISH.
Salmon, 6/5
Dried Salmon, ib.
Cod. Whiting, or Haddock, ib.
Crimp Cod, ib.
Cod Sounds, ib
Trout, 66
Mackarel, ib.
Eels, ib.
Eels pitch-cocked, ib.
Skaite, 67
Herrings, ib.
FRYING IN GENERAL.
Frying Butcher’s Meat, &c.
Venison, 68
Beef Steaks, ib.
Neck, or Loin of Lamb, 69
Mutton Steaks, ib.
Veal Cutlets, ib.
Neat’s Tongue, 70
Cow Heel, ib.
Tripe, ib.
Mutton Cutlets, ib.
Sweetbreads, ib.
Calf's Brains, 71
Calf’s Liver and Bacon, ib.
Sweetbreads and Kidneys, 71
BeefCollops, ib.
CONTENTS.
•vil
Scotch Collops, 72
Sausages, ib.
Sausages with Apples, ib.
Oxford Sausages, ib.
Veal Sausages, ib.
Chickens, 73
FRYING FISH.
Observations, 73
Turbot, ib.
Soals, 74
Smelts, ib
Carp, ib
Tench, ib
Trout, 75
Flat Fish, ib
Skaite and Maids, 76
Eels, ib
Lampreys, ib.
Mullets, ib
Herrings, ib
Gudgeons, 77
Oysters, ib
STEWING IN GENERAL.
Stewing Butcher’s Meat
Beef in a plain way, 77
Brisket of Beef, 78
Rump of Beef, ib
Beef Steaks, ib
Beef Gobbets, 79
Neat’s Tongue, ib
Ox Palates, ib
Fillet of Veal, 80
Knuckle of Veal, ib
Breast of Veal, ib
vlil.
CONTENTS.
Neck of Veal, 81
Call’s Head, ib
Leg or Neck of Mutton, ib
' Calf’s Liver, 82
Mutton Chops, ib
Pig, ib'
STEWING POULTRY AND GAME.
Turkey, 82
Fowl, 83
Chickens, ib
Ducks, ib
Ducks with Green Peas, 84
Goose Giblets, ib
Pigeons, ib
Hare, ib
Wild Fowl, 85
Pheasants, &c. ib
STEWING FISH.
Carp and Tench, 85
Barbel, 80
Cod, ib
Halibut as Scotch Collops, ib
Haddocks, 87
Trout, ib
Pike, ib
, Lobsters, 88
Soals, Plaice, and Flounders, ib
Eels, ib
Lampreys, ib
Oysters and Muscles, 89
Oysters escaloped, ib
Prawns, Shrimps, or Cray Fish, ib
HASHING, &c. IN GENERAL.
Hashing Butcher’s Meat
CONTENTS
CalPs Head white, 90
CalPs Head brown, ib
Brain Cakes, 91
Beef, ib
Mutton, ib
Lamb’s Head and Pluck, ib.
Veal minced, 92
HASHING POULTRY AND GAME.
Turkey and Fowl, 92
Chickens, 93
Pheasant, Partridge, or Woodcock, ib
Wild Ducks, ib
Hare, 94
Hare jugged, ib '■ j
Venison, ib
FRICASEEING IN GENERAL.
Fricaseeing Butcher’s Meat
Calf’s Head, 95
CalPs Feet, ib.
Neat’s Tongue, ib.
Sweetbreads brown, 96
Sweetbreads white, ib.
Ox Palates, ib.
Tripe, ib.
Lamb’s Stones, 97
Lamb’s Stones, with Sweetbreads, ib.
Lamb brown, ib.
Lamb white, 98
FRICASEEING POULTRY, &c.
Chickens white, 98
Chickens brown, ib*
Pig's Ears and Feet, 99
Pigeons, ib.
X.
contents.
Cod Sounds, 99
Salt Fish with Cream, 100
Soals, Plaise, and Flounders, ib.
Eels, ib.
Tench brown, 101
Tench white, ib.
Skaite or Thornback, ib
Oysters, ib.
Eggs white, ib.
Eggs brown, 102
Eggs, with Onions and Mushrooms, ib.
RAGOUTS IN GENERAL
Ragouing Butcher’s Meat,&c.
Breast of Veal, 103
Neck of Veal, ib.
Sweetbreads, ib.
Beef, 104
Ox Palates, ib.
Mutton, 105
Fore Quarter of House Lamb, ib.
CalFs Feet, ib.
Pig’s Feet and Ears, ib.
Goose, 106
Snipes, ib.
Sturgeon, ib.
Oysters, 107.
MADE DISHES IN GENERAL.
Observations, 107
Made dishes of Butcher's Meat.
Beef a-la-mode, 108
Beef a-la-royale, ib.
Inside of a Sirloin of Beef forced, ib.
A Round of Beef forced, 109
Beef a-la-vinegrette, ib
Beef Tremblent, 110
Beef a-la-daub, ib.
CONTENTS.
Beef Escarlot, ib.
Bouillie Beef, 111
Portugal Beef, ib.
Beef Olives, ib.
Beef Steaks rolled, 112
Beef Collops, 113
Bombarded Veal, ib.
Fricando of Veal, ib.
Veal Olives, 114
Porcupine of a Breast of Veal, ib.
Pillow of Veal, 115
Loin of Veal en Epigram, ib.
A Savory dish of Veal, 116
Veal Sweetbreads a-la-Dauphine, ib.
Sweetbreads a-la-daub, 1 17
Harico of Mutton, ib.
Harico of Beef, ib.
Mutton Cutlets a-la-Maintenon, ib,
Irish Stew, 118
Sweetbreads en Gordineere, ib.
Veal a-la-Bourgeoise, 119
A Grenade of Veal, ib.
Scotch Collops, 120
Calf’s Head surprised, ib.
Calf’s Pluck surprised, 121
A Basque of Mutton, ib.
Shoulder of Mutton surprised, 122
Leg of Mutton a-la-haut gout, ib.
Leg of Mutton roasted with Oysters or Cockles, ib.
Mutton Rumps and Kidneys, ib.
Mutton Rumps a-la-braise, 123
Mutton Chops in disguise, ib.
Mutton Kebobbed, ib.
Oxford John, 124
Quarter of Lamb forced, ib.
Lamb Chops en Casorole, ib.
i
CONTENTS.
xiL
Lamb’s Bits, 125 .
Barbecued Pig, ib
A Pig Matelote, ib.
A Pig au Pere Duillet, 126
Umbles of Deer, 127
Tongue and Udder forced, ib.
Tripe a-la- Kilkenny, ib.
MADE DISHES OF POULTRY, GAME, &c
Turkey a-la-daub, 128
Turkey in a hurry, ib.
Fowl a-la-braise, ib.
Fowl marinaded, 129
Fowl Forced, ib.
Chickens chiringrate, 130
Chickens a-la-braise, ib.
Chickens in savoury Jelly, 13 1
Chickens and Tongues, ib.
Pallets a-la-sainte Menchout, ib.
Curry, 132
Goose a-la-mode, ib.
Goose marinaded, 133
Ducks a-la-mode, ib.
Duck a-la-Francoise, id.
Pigeons transmogrified, 134
Pigeons compote, ib.
Pupton of Pigeons, ib.
Pigeons a-la-daub, 135
Pigeons au Poise, ib.
Pigeons en Surtout, ib.
Pigeons in a Hole, 136
Pigeons jugged, ib.
Pigeons a-la-braise, ib.
Partridges and Pheasants a-la-braise, ib.
Snipes or Woodcocks en Surtout, 137
Snipes with Purslain Leaves, ib.
Larks a-la-Francoise, ib.
CONTENTS.
i
xiii
Florendine Hare, 138
Florentine Rab.bits. ib.
Rabbits surprised, ib.
Rabbits en Casserole, 139
Marinaded Soals, ib.
Smelts in Jelly, ib.
Maccaroni, ib.
Oyster Loaves, 140
Mushroom Loaves, ib.
Brocoli and Eggs, ib.
Spinach and Eggs, ib.
Asparagus and Eggs, 141
Omelets, ib.
Bubble and Squeak, ib.
To roast Cheese, ib.
GRAVIES, CULLISES, AND SAUCES.
Observations, 142
Beef Gravy, ib.
A rich Gravy, 143
Brown Gravy, ib.
Gravy for a Turkey or Fowl, 144
A Family Cullis, ib.
A strong Fish Gravy, ib.
A Cullis for all sorts of Ragouts, 145
A white Cullis, ib.
A Fish Cullis, ib.
Cullis of Roots, 146
White Braise, ib.
Brown Braise, ib.
Ham Sauce, ib.
Essence of Ham, 147
Sicilian Sauce, ib.
Sauce for any kind of roast meat, ib.
Sauce for a Turkey, 148
Sauce for Ducks or Wild Fowl, ib.
Sauce for roast Goose or Duck, ib.
3 A
xiv.
CONTENTS.
Green Sauce for Green Geese, 148.
A standing Sauce, ib.
Stock for Gravy or Soup, 149
Browning, ib.
Gravy to make Mutton eat like Venison, ib.
Sauce for Venison or Hare, ib.
Sauce for most kinds of Fish, 150
Dutch Sour Sauce for Fish, ib.
Sauce a-la-Espagnole, ib.
Sauce for a Pig, ib.
Poivrade Sauce for Game, ib
Pontiff Sauce, 151
Bechemel, ib.
To melt Butter, ib.
Parsley and Butter, ib.
Forcemeat Balls, 152
Forcemeat for Soup Maigre, ib.
Lobster Sauce, 153
Onion Sauce, ib.
Egg Sauce, ib.
Anchovy Sauce, ib.
Oyster Sauce, ib.
Shrimp Sauce, 154
Bread Sauce, ib.
Caper Sauce, ib.
Shalot Sauce, ib.
White Sauce for Carp, &c. ib.
Sauce for a savoury Pie, ib.
A Sauce for cold Partridges, Moor Game, &c. 155
Lemon Sauce for boiled Fowls, ib.
Fennel Sauce, ib.
Mint Sauce, 155
Gooseberry Sauce, ib.
Apple Sauce, ib .
To crisp Parsley, ib.
Celery Sauce (white) 156
CONTENTS.
Celery Sauce (brown) 15G
Mushroom Sauce (white) ib.
Mushroom Sauce (brown) ib.
A relishing Sauce, ib.
A Sauce for Sallad, ib.
MISCELLANEOUS ARTICLES USED IN
COOKING.
English Soy, 157
Lemon Pickle, ib.
Mushroom Ketchup, 1 58
Walnut Ketchup, ib.
Oyster Ketchup, ib.
Quin’s Fish Sauce, ib.
Quin’s Game and Meat Sauce, 159
Cucumber Vinegar, ib.
Elder Vinegar, ib.
Gooseberry Vinegar, ib.
Essence of Anchovies, ib.
Sprats a substitute for Anchovies, 160
Curry Powder, ib.
Mushroom do. ib.
To dry Mushrooms, 160
Uses of old Fowls, ib.
To purify water, 161
BOILING VEGETABLES.
Observations, 161
Asparagus, ib.
-Brocoli, 162
Cauliflower, ib.
Artichokes, ib.
Green Peas, 163
Broad Beans, ib.
French Beans, ib.
Spinach, ib.
Cabbages, Savoys, and Greens 164
3 a 2
xvi
CONTENTS
Turnips, 164
Parsnips, ib.
Carrots, 165
Potatoes, ib.
Sea Cale, ib.
Bore-cole and Brussels Sprouts, ib
Samphire, ib.
STEWING VEGETABLES.
Cucumbers, 166
Asparagus Peas, ib.
Green Peas, ib.
Spinach with Cream, 167
Spinach with Gravy, ib.
Red Cabbage, ib.
Savoys and Cabbages, 168
Parsnips, ib.
Brocoli, or Cauliflower in Cream, ib.
Celery brown, ib.
Celery white, 169
Mushrooms, ib.
Cardoons, ib.
French Beans with Cream, ib.
French Beans with Gravy, 170
Endive, ib.
Artichoke Bottoms, ib.
Beet Root, ib
Pears, 171
FRYING VEGETABLES.
Artichoke Bottoms, 171
Celery, ib.
Cardoons, ib.
Potatoes, 172
Beet Root, ib.
Carrots, 172
Onions, ib.
Laver, ib.
CONTENTS.
FR1CASEE1NG VEGETABLES.
Artichoke Bottoms, 172
Mushrooms, ib.
RAGOUTS OF VEGETABLES.
Mushrooms, 173
Peas Francois, ib.
Cabbage Force-maigre, ib.
Artichoke Bottoms, 174
French Beans, ib.
Asparagus, 175
Cauliflower, ib.
Cucumbers, ib.
Celery, ib.
Endive, 176
Onions, ib.
A pretty dish of Vegetables, 177
PUDDINGS IN GENERAL.
Observations, 177
PUDDINGS FOR BOILING.
Bread Pudding, 177
A rich Bread Pudding, 178
Batter ditto, ib.
A Quaking do. 179
Custard do. ib.
Biscuit do. ib.
Tunbridge do. ib.
Tansey do. 180
Almond do. ib.
Hunting do. ib.
3 a 3
XV111.
CONTENTS.
Plumb do. 180
Prune or Damson do. 181
Hasty do. ib.
Potatoe do. ib.
Rice do. ib.
Sago do. 182
Oatmeal do. ib.
Suet do. ib.
Steak do. ib.
Marrow do. ib.
Veal Suet do. 183
Apple do. ib.
Apple Dumplings, ib.
Herb Pudding, 184
Spinach do. ib.
Cream do. ib.
Norfolk Dumplings, ib
Hard do. 185
Suet do. ib.
Raspberry do. ib.
Yeast do. ib.
White Puddings in Skins, 186
Black do. ib.
PUDDINGS FOR BAKING
A plain Pudding 187
Bread do. ib.
Bread and Butter do. ib.
A Custard do. ib.
Batter ditto with Suet and Fruit, ib.
Rice do. 188
Millet do. ib.
Oatmeal do. ib.
Vermicelli do. 189
Transparent do. ib.
French Barley do. ib.
CONTENTS.
XiX.
A potatoe do. 189
A rich Potatoe do. ib.
A Muffin do. 190
Sweetmeat do. ib.
Orange do. ib.
Lemon do. 191
Almond do. ib.
Marrow do. ib.
A poor Man’s, do. 192
Citron do. ib.
A grateful do. ib.
Arrow-root do. ib.
Tapioca do. 193
Sago do. ib.
Macaroni do. ib.
A Quince, Apricot, or White Pear, Plumb do. ib.
Cowslip do. 194
Apple, Apricot, or Gooseberry do. ib
An Italian do. ib.
Cheese and do. ib.
Chesnut do. 195
My Lady’s do. ib.
Carrot do ib
Yorkshire do 196
PASTRY IN GENERAL.
Observations, 196
MEAT PIES
Beef-steak Pie 197
Mutton do. 198
Veal do. ib.
A rich Veal do. ib.
Raised Veal do ib.
Lamb do. ib.
Lamb, or Veal Pie, in high taste, 199
XX.
CONTENTS.
Veal Olive do. 1G9
Venison Pastry, ib.
Umble Pie, 200
Calf’s-head do. ib.
CalPs-feet do. 201
Sweetbread do. ib.
Cheshire Pork do. ib.
Devonshire Squab do.
PIES OF POULTRY, &c.
Goose Pie, 202
Giblet do. ib.
Duck do. 203
Chicken do. ib.
Chicken do. another way, ib.
Pigeon do. 204
Turkey do. ib.
Battalia do. ib.
Partridge do. ib
Hare do. ib.
Rabbit do. 205
Do. another way, ib.
Vermicelli do. ib
Fine Patties, ib.
PIES OF FISH.
Eel Pie, 206
Carp do. ib.
Trout do. 207
Turbot do. ib.
Soal do. ibi
Flounder do. ib.
Oyster do. 208
Salmon do. ib.
Tench do. ib.
. Lobster do. ib.
contents.
xxi-
Herring- do. 209
Mackerel do. ib.
FRUIT PIES, TARTS, &c.
Apple, Gooseberry, aud other Fruit Pies, 209
Pear do. 210
Mince do. ib.
Mince Pies another wav, 21 1
Tarts of different kinds, ib.
Orange and Lemon Tarts, ib.
Tart de moi, 212
Almond Tart, ib.
Apple do. ib.
Sweetmeat Pies, Tarts, and Tartlets, ib.
Rheubarb Tarts, 213
Pistachio do. ib.
Icing for Tarts, ib.
Puffs, ib.
Orange Puffs, 214
Lemon do. ib.
Sugar do. ib.
Norfolk do. ib.
Almond do. 215
Curd do. ib.
Chocolate do. ib.
Wafers, ib.
Flirts, ib.
Raspberry Tart, 216
Angelica do.
Spinach do. ib.
Petit Patties, ib
Lobster do. 217
Oyster do. ib.
PANCAKFS AND FRITTERS.
Observations, 217
CONTENTS
Xxii
Pancakes, 217
Cream do. 218
Rice do. ib.
Pink coloured do. ib.
Clary do. ib.
Plain Fritters, 219
Apple or other Fruit do. ib.
Custard do. ib.
Water do. ib.
Fritters Royal, 220
Potatoe do. ib.
Raspberry do. ib.
Currant do. ib.
Orange do. ib.
Chicken do. 221
Hasty do. ib.
Strawberry do. ib.
Bilboquet do. 222
Almond Fraze, ib
CHEESECAKES
Observations, 222
Common Cheesecakes, 223
Fine do. ib.
Bread do. ib.
Lemon do. ib.
Almond do. 224.
Citron do. ib.
CUSTARDS.
Observations, 224
Boiled Custards, ib.
Do. a plainer way, 225
Baked do. ib.
Almond do ib.
Gooseberry do. ib.
contents.
xxiii.
Lemon do. 215
Orange do. 226
Beest do. ib.
CAKES, BISCUITS, &c.
Observations, 226
A good common Cake, 227
A rich seed do, ib
A Pound do. ib.
A common Plumb Cake, 228
A rich do. ib.
A Wedding or Twelfth do. ib.
The Vicarage do. 229
Cream Cakes, ib.
Rice do. ib.
A Spanish Cake, 230
Portugal Cakes, ib.
Shrewsbury do, ib.
Queen’s do, ib.
Saffron do, 231
Bath do, ib.
Prussian do, ib.
Fine Almond do, 232
Malborough do, ib.
Ratafia do, ib.
Apricot do, 233
A Savory do, ib. t
A Sponge do, ib-
Cakes Royal, ib.
Orange Cakes, 234
Lemon do, ib.
Currant do, 235
Water do, ib.
Ginger do, ib.
Excellent Ginger-bread, ib.
Common Biscuits, 236
CONTE1VT8
*
A
xx iv.
Sponge do, 236
Savoy do, ib.
Naples do, 237
Short do, ib.
Lemon do, ib.
Macaroons, 238
Piet Bread, ib.
Whigs or Buns, ib.
Best London Buns, ib.
Green Caps, ib.
Black Caps, 239
Snow Balls, ib.
Icing- for Cakes, &c. ib.
CONFECTIONARY.
Method of preparing- Sugars and Colours, page y40
to 242
Devices in Sugar, 242
Sugar of Roses in various Figures, ib.
Artificial Fruit, 243
A Dish of Snow, ib.
Moonshine, ib.
Floating Island, 244
Desert Island, ib.
Chinese Temple or Obelisk, 245
CREAMS, JAMS, &c.
A fine Cream, 246
Orange do, ib.
Lemon do, ib.
Hartshorn do, ib.
Whipt Cream, 247
Blanched do, ib.
Burnt do, ib.
Clouted do, ib.
Spanish do, 248
COXTfcNTS.
Steeple do, 248
Chocolate do, ib.
Tea do, 249
Raspberry do, ib.
Ratafia do, ib.
Ice do, ib.
Rice do, 250
Fresh Cheese, ib.
Turkish Yourt, ib.
Gooseberry Fool, ib.
Preserves with Cream, 251
Raspberry Jam, ib.
Gooseberry do, ib.
Strawberry do, ib.
Apricot do, 252
Red, and Black Currant do, ib.
Cherry do. ib.
Damson, Bullace, or Plumb do, ib.
JELLIES, SYLLABUBS, &c. &c.
Calfs Feet Jelly, 253
Hartshorn do, ib.
Currrant do, ib.
Black Currant do, 254
Orange do, ib.
Fruit in Jelly, ib.
Blanc Mange, ib.
Green do, 255
Yellow do, ib.
Syllabub from the Cow, ib.
Whipt do, ib.
Solid do, 256
Lemon do, ib.
Everlasting- do, ib.
Servile Orange, or Lemon Posset, 257
Trifle, ib.
Another Trifle, ib.
XXVI.
CONTENTS.
Flummery, 25%
Spanish do, ib.
French do, ib.
Groen Melon in Flummery, ib.
Macaroni, 259
A Hedge Hog, ib.
PRESERVING FRUITS, &c.
Observations, 259
Apricots, 260
Peaches, ib.
Quinces, 261
Barberries, ib.
Pine Apples, ib.
Grapes, 262
Green Codlins, ib.
Golden Pippins, ib.
Morelia Cherries, ib.
Raspberries, 263
Green Gage Plumbs, ib.
Oranges and Lemons, ib-
Currants, 264
Strawberries, ib.
Gooseberries, 265
Gooseberries to imitate Hops, 266
Damsons, ib.
Walnuts White ib.
Ditto Black, 267
Ditto Green, ib.
Cucumbers, 268
Bottling Gooseberries, ib.
Do. Red or black Currants or Barberries, ib.
Fruit of different kinds, 269
Apricots, &c. preserved in Brandy, ib
CONSERVES, SYRUPS, &c, &c.
Copnpote of Apricots, 270
CONTENTS.
xxvii.
Do. of Apples, 270
Conserve of Quinces, ib.
Do. of Lemons or Oranges, ib.
Syrup of Oranges, ib.
Do. of Mulberries, 271
Do. of Orgeat, ib.
Do. of Cherries, &c, &c. ib.
To keep all kinds of Fruit for a Year, ib.
Marmelade of Quinces, ib.
Do. of Oranges, 272
Do. of Apricots, ib.
Transparent do, ib.
Stewed Pippins, 273
Do. Pears, ib
Scalded Codlins, ib.
DRYING AND CANDYING.
Dried Apricots, 274
Do. Peaches, ib.
Do. Cherries, ib.
Do. Damsons, 275
Do. Green Gages, ib
Do. Barberries in Bunches, ib.
Do. Grapes in Bunches, ib
Candied Angelica, ib
Do, Cassia, ib
Do. Ginger, 276
Lemon, and Orange Peel do, ib.
Orange Chips, ib
Burnt Almonds, 277
Baspberry Paste, ib
Almond do, ib
„ Currant do, 27S
Gooseberry do, ib
Apricot Cheese, ib
Damson, Bullace, or Plumb do, ib.
3 B 2
xx vm.
CON TENT 8
Clear Damson, or Bullace do, 278
« ‘ *
PICKLING IN GENERAL.
Observations, 279
Mangoes of Cucumbers, ib
Mangoes of Melons, 280
Cucumbers, ib
Gherkins, 281
Cucumbers in slices, ib
Walnuts, 282
Red Cabbage, 284
White do, ib
Onions, ib
Samphire, ib
Nasturtiums, 285
Asparagus, ib
French Beans, ib
Barberries, 286
Raddish Pods, ib
Beet Roots, ib
Mushrooms, ib
Cauliflowers, 287
Artichoke Bottoms, ib.
India Pickle or Piccalillo, ib.
Parsley Pickled green, 288
Elder Buds, ib.
Peaches, ib.
Grapes, 289
Codlins, 290
Golden Pippins, ib.
Caveach or Pickled Mackerel, 291
Smelts, ib
Oysters, Muscles, and Cockles, ib
Ox Palates, 292
8 B 3
CONTENTS.
XXIX.
COLLARING IN GENERAL.
Observations, 292
Venison, 293
Breast of Veal, ib
Calf’s Head, 294
Breast of Mutton, ib
Beef, ib
Pig-, and Pork, ib
Eels, 295
Salmon, ib
Mackarel, ib
POTTING IN GENERAL.
Observations, 296
Clarified Butter, ib
Venison, ib
Beef, 297
Veal, ib
Marble Veal, ib
Tongue, ib
Hare, 298
Geese, and Fowls, ib
Pigeons, ib
Woodcocks, and Snipes, 299
Moor Game, ib.
Eels and Lampreys, ib
Salmon, 300
Lobsters, ib
Char, ib
CURING, SOUSING, DRYING, &c.
Hams, 301
Westphalia Hams, ib
High-flavoured Hams, ib
Mutton Hams, 302
Veal Hams, ib
XXX.
CONTENTS.
Beef Hams, 302
Bacon, ib
Neat’s Tongue, 303
Hung Beef, ib
Dutch Beef, ib
Pickled Pork, 304
Mock Brawn, ib
Pig’s Feet and Ears soused, ib
Soused Tripe, ib
Turkey Soused in imitation of Sturgeon, 305
Bologna Sausages, ib
Dried Salmon, ib.
METHODS OF KEEPING VEGETABLES,
FRUITS, &c.
To keep Green Peas till Christmas, 306
French Beens all the Year, ib
To dry Artichoke Bottoms, ib
To keep Grapes, 307
Gooseberries, ib
Walnuts and Lemons, ib
Mushrooms, ib
To bottle Cranberries, 308
Green Currants, ib.
Damsons, ib.
POSSETS, WHITE-POTS, CAUDLES, RECIPES
FOR THE SICK, &c. &c.
Sack Posset, 309
Wine Posset, ib.
Ale Posset, ib.
White Pot, 310
Rice White Pot, ib.
Capillaire, ib.
Lemonade, ib.
Orgeat, ib.
CONTENT'S.
To mull Wine, 311
Water Gruel, ib.
Barley Gruel, ib.
White Caudle, ib.
Rich Caudle, ib.
Brown Caudle, 312
Panada, ib.
Chicken Panada, ib.
Tapioca Jelly, ib.
Arrow Root, 312
Sago, ib.
Isinglass, ib.
Rice Milk, 313
Barley Water, ib.
White Wine Whey, ib.
Mustard Whey, ib.
Egg Drinks, ib.
Butter Milk, 314
A refreshing Drink, ib.
Mutton Broth for the Sick, ib,
CalPs Feet Broth, ib.
Eel Broth, ib.
Beef Tea, 315
Artificial Asses Milk, ib.
Treacle Posset, ib.
MADE WINES, CORDIAL WATERS, .& c. &c.
Observations, 315
Raisin Wine, 316
Currant do. ib.
Gooseberry do. ib.
Raspberry do. ib.
Ginger do. ib.
Cowslip do. ib.
Damson Wine, 318
xxxii.
CONTENTS.
Grape, do. 318
Orange, do. ib
Lemon, do. ib
Red or White Elder, do. 319
Cherry, do. ib
Apricot, do. ib
Clary, do. 320
Birch, do ib.
Quince, do. 321
British Port, do. ib
Madeira, ib.
^Sherry, 32c2
■ Champagne, ib
Saragossa Wine, or English Sack, ib
Mountain Wine, 323
Balm, do. ib
Mead, ib
To recover Wine that has turned sour, 32
To clear Wine, &c. ib.
Raspberry Brandy, ib
Black Cherry, do. 326
Orange, do. ib
Lemon, do. ib
Shrub, ib
English Noyeau, ib
Milk Punch, 326
Rose Water, ib
Lavender, do. 327
Peppermint, do. ib.
Penny-royal, do. ib
Cordial, do. ib
Surfeit, do. 328
Fever, do. ib
Angelica, do. ib
CGNTKNTS.
Black Cherry do. 329
Aqua Mirabilis, ib
BREWING.
Observations, 330
Ale and Table Beer, 332
Fine Welsh, ditto, 332
To restore Beer that has turned sonr 334
To make Stale Beer drink new, ib
To refine Beer or Cyder, ib.
To make Yeast, ib
TRUSSING OF POULTRY &c,
Turkey, 335
Fowls and Chickens, 336
Geese, ib
Pig-eons, 337
Wild Fowl, ib.
Woodcocks and Snipes, 338
Pheasants and Partridges, ib
Larks, 339
Hare, ib
Fawn, ib
Rabbit, ib
CARVING IN GENERAL.
Observations, 340
A Cod's Head, ib
A piece of boiled Salmon y ib
A Half Calf’s Head, ib
Edge Bone of Beef, 341
Shoulder of Mutton, ib
Leg of Mutton, 342
XXXIV.
CONTENTS.
Saddle or Chine of Mutton, ib
A Fore Quarter of Lamb, ib
Sirloin of Beef, 343
Brisket of Beef, ib
Fillet of Veal, ib
Round or Buttock of Beef, 344
Breast of Veal, ib
Sparerib of Pork, ib
Haunch of Venison, ib
A Ham, ib
A Hare, 345
Sucking Pig, 346
Goose, ib
Roast Fowl, 347
Do. Turkey, ib
A Pheasant, ib
A Partridge, 348
Pigeons, ib
A MONTHLY CALENDAR
Of the various Articles in Season throughout the
Year.
s * * *
JANUARY.
Meat, Poultry, and Game, 349
Beef, mutton, house-lamb, veal, and pork
Pheasants, partridges, rabbits, hares, woodcocks, and
snipes
Turkeys, capons, pullets, fowls, chickens, and tame
pigeons
CONTENTS.
XXXV.
Fish, Vegetables, and Fruit, 349
Carp, tench, perch, lampreys, eels, crawfish, cod,
soles, flounders, plaice, turbot, thornback, skaite,
sturgeon, smelts, whitings, lobsters, crabs,
prawns, and oysters
Cabbage, savoys, colewort, sprouts, brocoli purple
and white, spinach, lettuces, cresses, &c.
Apples, pears, nuts, almonds, medlars, services, and
grapes
FEBRUARY.
Meat, Poultry, &c. same as last month, with the addi-
tion of tame rabbits, 350
Fish as last month, ib.
Vegetables the same as last month, with the addition
of orced radishes, ib.
Fruit — Apples, pears, and grapes, ib.
MARCH.
Meat — same as last month, 350
Poultry, &c. — Turkies, pullets, fowls, chickens, ca-
pons, &c. ib.
Fish — Carp, tench, turbot, & c. ib.
Vegetables — Carrots, turnips, &c. ib.
Fruit — Apples, forced strawberries, &c ib
APRIL.
Meat — Beef, mutton, &c. 350
Poultry, &c. — Pullets, pigeons, & c. ib
Fish — Chub, trout, &c. ib
Vegetables — Coleworts, brocoli, spinach, young oni-
ons, &c. ib
Fruit — Forced cherries, & c. ib
iXX VI.
CWJT£NTS.
MAY.
— same as last month, 351
Poultry, Sec. — Green geese, leverets, &e. ib
Fish— Salmon, turbot, &e. ib
Vegetables — Early potatoes, &£. ib
Fruit— Strawberries, &e. ib
JUNE.
Meat — Beef, &'c. 351
Poultry, &c.— Turkey poults, plovers, rabbits,
rets, &c. ib
A'egetables — Artichokes, &c. ib
Fruit — Cherries, &c. ib
JULY.
Meat — same as last month, 351
Poultry, &c. — Pheasants, & c. ib
Fish — Cod, haddock, &c. 352
Vegetables — Cauliflowers, & c. ib
Fruit — Apricots, &c.
AUGUST.
Meat — same as last month, 351
Poultry, See. — Ducklings, &c. ib
Fish — Mackarel, &c. ib
Vegetables — Peas, beans, &c. ib
Fruit — Currants, & c. ib
SEPTEMBER.
Meat — Beef, &c. 352
Poultry, &c. — Geese, & c. ib
Fish — Cod, & c. ib
leve-
CONTENTS.
XXXVII.
Vegetables — Cabbages, &c. 353
Fruits — Peaches, 8cc. ib
OCTOBER.
Meat — same as last month, 353
Poultry, & c. — ’Wild ducks, &c. ib
Fish — Dorees, halibuts, &c. ib
Vegetables — Cauliflowers, &c. ib
Fruit— Grapes, See. ib
NOVEMBER.
Meat — Beef, &c. 353
Poultry, &c. — same as last month, ib
Fish — Salmon trout, &c. ib
Vegetables — Carrots, &c. ib
Fruit — Apples, &c. 354
i
DECEMBER.
Meat — Beef, pork, ^c. 354
Poultry, &c. — Chickens, geese, turkeys, hare, rabbits,
larks, & c. ib
Fish — Turbot, &c. ib
Vegetables — Cabbages, brocoli purple and white,
carrots, &c. ib
Fruit — Apples, walnuts, &c ib
xxxviii. CONTENTS.
f jj - ■ . * ‘ '~* < • •
DECORATIONS OF THE TABLE, 35 r«
Proper Articles for First Courses, 356
Do. for Second Courses, ib
Suppers, ib
METHOD OF MAKING BREAD.
Bread made with Yeast, 357
Do. with Leaven, ib
French Bread, 358
French Rolls, ib
Muffins, ib
MANAGEMENT OF POULTRY, &'
General Observations, 359
To fatten Chickens, 361
To fatten Fowls, &c. in four or five days,
Ducks, ib
Geese, 363
To fatten Green Geese, 364
Turkies, ib
To fatten Turkies, 305
Pigeons, ib.
MANAGEMENT OF THE DAIRY.
i
General Observations, 366
To make Butter, ib
Method of increasing the quantity of Cream, 368
To preserve Butter, ib
To prevent the turnip taste in Butter, ib
To purify rancid or tainted Butter, ib
CONTENTS.
XXXIX.
SUPPLEMENT.
ON THE MANAGEMENT OF CHILDREN.
General Observations, 369
Diet for Infants, 373
Best method of using' Milk, ib
Egg Pap, 374
Flour Pap, 375
Oatmeal Pap, ib
Bread Pap, 376 *
Water Gruel, ib
Milk Porridge, 377
Another Way, ib
To prepare Indian Arrow Root, ib
Sago Jelly, 378
Sago with Milk, ib
Tapioca Jelly, ib
Barley Gruel, ib
Rice Gruel, 379
Rice Milk, ib
Ditto the French way, ib
Ground Rice Milk, ib
Millet Milk, 380
DRINKS FOR CHILDREN.
Remarks, 380
Milk and Water, ib
Whey, 381
Pearl Barley, ib
3 D 2
X 1
CONTENTS.
Burley Water, 381
Apple Water, ib
Toast and Water, 382
Remarks, ib
GENERAL AND USEFUL OBSERVATIONS
ON
The Symptoms of Disease. With Hints for Nursing1
the Sick. Regimen and Cookery for the Sick,
382 to 389
Colds, 389
COOKERY FOR THE SICK.
General Remarks, 390
A Broth that will keep, 391
Broth of Mutton, 392
Beef, ib
Veal, ib
A very nourishing Broth, ib
A quick made Broth, ib
Veal Broth very nourishing, ib
Chicken Broth, 393
Broth from Calves’ Feet, ib
Another way, ib
Eel Broth, 394
Tench Broth, ib
Restorative Jelly of Pork
Shank Jelly, ib
Another similar Jelly, 395
Jelly of Hartshorn Shavings, ib
Jelly of Isinglass
Ditto of Arrow Root, ib
C0NTKNT8.
xli.
Gloucester Jelly, 396
Jelly of Tapioca, ib
Beef Tea, ib
Another way, ib
Gravy Sippets, 397
Chicken Panada, ib
Panada, ib
Panada another wav, ib
Ditto, 398
E^gs, ib
A Restorative, ib
Another, ib
Ditto, ib
Ditto, 399
Ditto, ib
Caudle, ib
Another, ib
Ditto, ib
Rice Caudle, 400
Another, ib
Flour Caudle, ib
Cold Caudle, ib
Water Gruel, 401
Another Way, ib
Water Gruel made quick, ib
Barley Gruel, ib
Barley Water, 402
Lemon Water, ib
An agreeable drink, ib
Another, ib
A Currant Drink, 403
A Cooling Drink, ib
I ,
>
i .
i ' t > » 1 1 : ■ • ; • *
\ t r . t
"■ ■ r
• .
■ : • u •
I f
' • ‘ I .
i * 7 1,4'; Ilf V .
Another, ib
Draught
404
for those who are weak, and have a Clough
i
3 d 3
CONTENTS.
xlii
Refreshing Drink in a Fever, 404
Another, ib
Toast and Water, ib
Apple Water, 405
Orgeat for Invalids, ib
Orangeade or Lemonade, foi do. ib
Egg Wine, ib
Herb Teas, 406
Whey, ib
White Wine Whey, ib
Orange do. ib
Lemon do. ib
Vinegar, do. ib
Mustard, do. 407
Cream of Tartar do. ib
Treacle Posset, ib
Butter Milk, ib
Dr. Bocrhaave’s Sweet do. 408
Milk Porridge, ib
French ditto, ib
Rice Milk, 409
Flummery, ib
Boniclapper, ib
Saloop, 41 0
Sago, 41 1
Another, ib
Asses* Milk, ib
Artificial Asses' Milk, ib
Another, ib
Ditto, 412
Raspberry Vinegar Water, ib
Herb Porridge, ib
Another, 413
Garlic, do. ib
Onion, do. ib.
CONTENTS.
xliii.
To make Diet Drinks, by infusing- Herbs, Grains
Seeds, &c. in Liquors, 414
Wormwood Beer, or Ale, another way, 415
Remedy for a Constitutional Cough, fb
Ditto Winter do. ib
Extract of Malt for Coughs, ib
APPLICATIONS
For Kibes oi Chilblains, Burns, Scalds, Slight
Wounds, Stings, or Bites of Animals,
&c. &c.
For Kibes, 416
Chilblains, ib
Burns, 417
Scalds, ib
Pomatum for do. 41 S
Plaister for do. ib
For Slight Wounds, 419
Plaister for do. 420
For Bruises, ib
Poultice, &c. for do. 421
For benumbed Limbs, ib
Frozen do. ib
Infusion for do. 422
For Stings of Animals, ib
Bites of do. ib
Thorns, 423
Splinters, ib
Corns, 424
Warts, ib
xliv.
CONTENTS.
COOKERY FOR THE POOR.
General Remarks, 425
Another, ib
Ditto, ib
Ditto, 427
A strengthening-, do. ib
Sago, ib
Caudle for Lying-in, 428
Ditto for the Sick, ib
A LIST OF ARTICLES
In common use, with the good or bad Qualities of
them, with the best Method of mixing some
of them.
Cheese, 428
Butter, ib
Salt, 429
Mustard, ib
Vinegar, ib
Sugar, 430
Honey, ib
Spices, ib
Onions, 431
Tea, ib
Coffee, ib
To make ditto, 432
To make Coffee Milk,
Chocolate, 433
To make do. ib
Cocoa, ib
ib
*
Nuts, 434
FRUIT.
Almonds, ib
Olives, ib
CONTENTS.
xlv.
DIRECTIONS
I
For Preserving- a few Articles, very necessary for tho
use of Sea-faring Persons, particularly for such
as go long Voyages.
To preserve Dripping, 435
Syrup ot Cream, ib
A good Fish Sauce for short voyages, 436
Pickled Mushrooms, ib
Ketchup, ib
MANAGEMENT of the KITCHEN GARDEN.
January, 438
February, 440
March, 441
April, 443
May, 445
June, 447
July, 450
August, 453
September, 456
October, 458
November, 461
December, 462
MANAGEMENT of the FRUIT GARDEN and
ORCHARD.
January, 465
February, 467
Mareh, 469
April, 471
Ma\ . 472
xlvi. 'Contents.
To preserve bright irons from rust, 4S3
Another way, 484
To take rust out of steel, ib
To clean cast-iron stoves, &c. ib
Another way, ib '
An easy method of taking off the black from blight:
bars, 484
To clean tins, 485
To blacken stone chimney pieces, ib
To take stains out of marble, ib
Ditto stains of iron from marble, 486
To give a beautiful appearance to boarded floors
ib.
To clean stone floors, ib
Ditto stairs, ib
To extract oil or grease from boards, ib
Ditto from stones, ib
To clean floorcloths, 487
Ditto carpets, ib %
To dust carpets and floors, ib
To give mahogany a line colour, 488
To take ink out of mahogany, ib
To clean plate, ib
Ditto paint, 489
Ditto paper-hangings, ib
To preserve gilding and clean it, ib
June, 473
July, 474
August, 475
September, 477
October, 478
November, 480
December, 482
USEFUL DIRECTIONS to SERVANTS.
CONTENTS.
xlvii.
To clean looking-glasses, 490
To give a gloss to oak-furniture and wainscot,
ib
To clean calico bed-furniture, and window-cur-
tains, ib
METHOD of PREPARING POMATUMS, PER-
FUMES, &c. '
To make soft pomatum, 491
Ditto hard do. ib
Pomade divine, ib
Jessamine butter, or pomatum, 492
Lip salve, ib
For chapped lips, ib
Rose water, ib
Lavender water, ib
Another way, 493
Hungary water, ib
Honey water, ib
Eau de Luce, ib
Mixture lo increase the growth of hair, 494
Milk of Roses, ib
A wash for the skin, ib
To make an excellent smelling-bottle, ib
Pot Pourri, or sweet pot, ib
A sweet pot, quicker made, 495
A good wash ball, ib
Windsor soap, ib
Essence of soap for shaving, 496
Ditto for washing of hands, ib
.To extract essence of flowers, ib
rA quintessence of Lavender, or other aromatic herbs,
497
■Xivili. CONTENTS.
TO REMOVE STAINS, and SPOTS, &c. from
CLOTH, &c.
Balls for removing- spots from cloths in g-eneral,
498
To take spots out of silk, ib
Ditto out of linen, ib
Ditto out of woollen, ib.
Easy method of discharging- grease from woollen
cloths, ib.
To take out stains of grease from silk, or woollen,
ib.
To remove spots from cloths, 499
Ditto from stuffs, ib
Ditto from cotton, ib
Ditto from linen, ib
Ditto from silk, ib
To take wax out of velvet of all colours, except
crimson, ib.
To remove spots of ink, 500
Another remedy against ink just spilled, ib
To take out iron moulds from linen, ib
Easy method of removing stains from scarlet, or vel
vet of any other colour, 501
To remove fruit-stains from linen, ib
Ditto from cotton cloths, ib
Ditto iron-moulds from linen, ib
Ditto from cotton cloths, ib
Ditto grease from paper, ib
Ditto from books and prints, 502
Acid to remove stains, &c. &c. from tanned leather,
ib.
REMEDIES for DESTROYING VERMIN that
INFEST HOUSES.
To destrov Rats, 503
Plate 3.
.
I
7 Hurtekr. 3 J eel. ■ '} Shoulder. 4- Breast,
I Sirloin. 2 Hum;:. 3 EM,e 3 one. ; Buttcck. SMouex Bu&cck,6yd,uy Fleet.
7 Thick Flank. X Thin flank, ply. WForeJUh & cjffim TUfiad/eJtil tour file.
1S Ctl^dcttib time file. jj , • /4£riekrt /.? Clod
13SfiouUrr or <i JDcCT+ i/?*r P L‘
. - w J.Vgn>v vA'fCK or sticking
P I, | iyjr^r7f^_ . tsnr.
Mutton Ren / , ’Shin, IS Cheek.
[’late 4.
/ Sparerib .
2 ffand. 3 £etty or Spring. s Fore Lein .
O . O i . f-’p •
Tork.
T -Leg iXffin. lesf end. 3 Loot thump end. 4 A/edt best end. s . Yidt syzj end.
OShridder / Jjrcast.JCkinc is bra ioins.J Saddle is two Aids
/-Lem best end.
2 Lein thump
J fiUet.
4J7inJ Jbutekle.
SLFo/v Sfzuckde.
/Mutton .
Ghfeek best encL. j
Neck scrag end. .
8 S/utlder,
end. j
JO Breast brisket end. !
I
i
THE
ECONOMIST, <
&c. &c.
DIRECTIONS I-OR MARKETING.
Bv way of prelude to this useful work, it is proper to
give some general directions for marketing, so that the
inexperienced cook may be soon enabled to make a
judicious choice in all sorts of provisions. We will
begin by observing, that in all kinds of butcher’s meat,
the best of the kind goes farthest, and affords most
nourishment. Rounds of beef, fillets of veal, and legs
of mutton, are joints which bear a high price; but in
large families, where there is a great consumption of
meat, there are many inferior joints, which being
bought with the more solid, reduce the price of the
former, and may be dressed equally palatable.
BUTCHER’S MEATS, &c.
Venison.
Venison is in season from July to December. To
choose venison. If the fat is thick, bright, and clear,
the clefs smooth and close, it is young ; on the contrary,
if the clefs are wide and rough, it is old. It will first
change at the haunches and shoulders ; in order to
know which, run a knife into those parts, and you will
be able to judge of its freshness by its sweet or rank
scent. If it looks greenish, or very black, it is tainted.
u
the economist; or,
9
Beef.
In choosing ox-beef, observe, that if the meat is
young, it will have a fine smooth open grain, a pleas-
ing carnation red colour, and be very tender. The fat
rather white than yellow : for when it is quite yellow,
the meat is seldom good. The suet likewise should be
perfectly white. The grain of cow-beef is closer, and
the fat whiter, than that of ox-beef, but the lean is not
of so bright a red. The grain of bull-beef is still clo-
ser, the fat hard and skinny, the lean of a deep red,
and gives a very strong and rank scent.
The fore quarter of an ox consists of the haunch,
which includes the clod, and sticking piece, the shin,
and marrow-bone, the leg of mutton piece, the chuck,
brisket, fbre-ribs, middle or chuck rib. The hind quar-
ter contains the sir-loin, the rump, the thin and thick
flank, veiny piece, the aitch bone, buttock, and leg.
Mutton.
Mutton should be chosen forthe fineness of its grain,
good colour, and firm white fat. When old, the flesh,
if pinched, will wrinkle, and continue so; and the fat
will stick by strings and skins: if young, the flesh will
pinch tender, and the fat easily part from the lean.
The flesh of ewe is paler than that of weather mutton :
is of a closer grain, and parts more easily. If the flesh
of mutton is loose at the bone, and of a pale yellowish
colour, it is not good.
The fore quarter of a sheep contains the neck,
breast, and shoulder; the hind quarter, the leg and loin.
Lamb.
If the hind quarter and knuckle be limber, it is stale.
If the neck-vein of a fore quarter is of a blue colour,
it is fresh : but if greenish, or yellowish, the meat is
nearly tainted.
The fore and hind quarters are the same as mutton.
NEW FAMILY COOKERY.
3
Crass lamb is in season from the latter end of April
to the middle of August. House lamb is in season
about Christmas.
Veal.
If veal appears clammy, and has green or yellowish
specks, it is stale. The loin taints first under the kid-
ney. The leg if newly killed, will be stiff in the
joint; if stale, supple ; and the vein in the shoulder a
dark red. In choosing the head, if the eyes are sunk
or wrinkled, it is stale ; if plump and lively, it is new
and sweet.
The fore quarter consists of the shoulder, neck, and
breast. The hind quarter, of the leg, containing the
knuckle, fillet, and loin.
Pork.
If the skin is clammy and sweaty, the meat is stale ;
if smooth and cool, it is new. When many little ker-
nels, like shot, are found in the fat of pork, it is measly ;
if young, the skin will dent, and the lean break when
pinched.
The fore quarter of pork consists of the fore-loin and
spring. If large enough a spare-rib maybe cut. The
hind quarter contains the leg and loin.
A hog cut for making bacon affords likewise fine
spare-ribs, chines, and griskins. Pork is in season from
Michaelmas to March.
Hams.
Run a knife up under the bone that sticks out of the
ham, if it comes out clean, it is good : if dull and smear-
ed, it is ranced. A ham should be short in the hock.
Bacon.
The fat of good bacon is white, oily at the touch,
and does not break — the flesh is of a good colour,
and slicks well to the bone; but if otherwise, and the
c 2
THE ECONOMIST ; OR,
u
loan lias some yellowish streaks, it is, or soon will be,
rusty. It' young-, the rind is thin ; if old, it is thick.
Brawn.
To know if brawn be young or old, is by the extra-
ordinary, or moderate thickness of the rind ; the thick
and hard is old, but the moderate and soft is young.
GAME and POULTRY.
Turkey.
In choosing turkies, observe, if the spurs are short,
and the legs black and smooth, it is young; but if
long, and the legs pale and rough, old. Be sure the
spurs are not eutand scraped to deceive youi If a hen
turkey is old, the legs are rough and red ; if long kill-
ed, the eyes will be sunk in the head, and the feet feel
very dry ; but if fresh, the eyes will be lively. They
are in season during the months of December, Janu-
ary, and February.
Geese.
If a goose is young, the bill and feet will be yellow,
with but few hairs upon them ; but if old, both will
look red. If fresh, the feet will be limber ; but if stale,
they will be stiff and dry. Green geese are in season
from May to June, till they are three months old. A
stubble goose will be good till it is live or six months
old, and should be picked dry; but green geese should
be scalded.
Ducks.
The legs of a fresh-killed duck are limber: and if
fat, the belly .will be hard and thick. The feet of a.
stale duck are dry and stiff. The feet of a tame duck
are inclining to a dusky yellow, and are thick. The
NEW FAMILY COOKERY.
feet of a wild dock are smaller than a tame one, and
are of a reddish colour. Ducks must be picked dry;
but duckling's should be scalded. Are in season from
the beginning of September till the end of the year.
Fowls.
»
If a cock is young, the spurs will be short ; but tlie
same precaution is necessary here, in that point, as
just observed in the choice of turkies. If stale, the
vents will be open ; but if fresh, close and hard, liens
•are always best when full of eggs, and just before they
begin to lay. The combs and legs of an old hen are
rough ; but if young, they are smooth. The comb of
a good capon is very pale, its breast remarkably fat,
and it has a thick belly with a large rump.
Ilares and Rabbits.
Hares are in season from October to March. A hare
if newly killed, is stiff and whitish; when stale, the bo-
dy is limber, and the flesh in many parts blackish. If
the hare be old, the claws are wide and ragged ; if
young, smooth, and the ears will tear easily. A leve-
ret has a nob or bone near the foot on its fore-leg — a
bare has not. Leverets are in season from April to Sep-
tember. Rabbits may be known by the same signs as
the hare, and are, either wild or tame, in season the
whole year.
Pheasants, Partridges, and other game, not being to
be purchased, directions for choosing would be super-
fluous ; it need only be added, the cook may know if
old or young, fresh o.r stale, generally by the rules
laid down for choosing poultry.
#
B 3
THE ECONOMIST ; OR,
FISH.
Cod and Haddock.
If perfectly fine and fresh, will be thick at the neck,
the flesh white and firm, of a bright clear colour, /
and the gills red. If they arc flabby, they are stale,
and will not have their proper flavour. Are in season
from about Christmas to Lady-dav.
Turbot.
If a turbot is good, it will be thick and plump, and
the belly of a yellowish white : if they appear thin and
blueish, they are not good. Turbot are in season near-
ly all the summer.
Turbot will keep for two or three days, in high per-
fection as at first, if rubbed lightly over with salt , and
hung in a cool place.
Soals.
If good, will be thick and firm, and the belly of a fine
cream-colour; if they are flabby, or inclined to a blue-
ish white, they are not good. The proper season for
soals is about Midsummer.
Shaite, Maids, and Thorn-backs.
If these fish are perfectly good and sweet, the flesh
will look exceeding white, and be thick and firm. One
great inconvenience is attendant on these fish, and that
is, if too fresh, they will eat very tough; and if stale, the
smell is so strong as to be vory disagreeable; so that it
requires some judgment, to dress them in a proper
time.
Salmon. '
Salmon, when good, is of a fine red, and particularly
so at the gills; the scales bright, and the fish very stiff.
The spring is the proper season for this bcautifuf fish.
NF.VT FAMILY COOKERY.
7
Tench and Carp
Should be dressed soon after it is caught, and alive
if possible. They are covered with a slimy matter,
which may be removed by rubbing them with a little
salt. Are in season from July to September.
Sturgeon .
The flesh of a good sturgeon should be white, with
blue veins, the grain even, the skin tender, good co-
loured, and soft. The veins and gristles should be
blue ; for when brown or yellow, the skin harsh, tough
and dry, the fish is bad. It smells pleasant when good,
but very disagreeable when bad. It should also cut
firm without crumbling. The females are as full of roe
as carp, which is taken out and spread upon a table,
beat flat, and sprinkled with salt ; it is then dried in the
air and sun, and afterwards in an oven. It should be a
reddish brown colour, and very dry. This is called ca-
viere, and is eaten with oil and vinegar.
Lobsters and Crabs.
Lobsters if fresh, have a pleasant scent at that part of
the tail wThich joins to the body, and the tail will, when
opened, fall back with aspring. The weight of a lob-
ster is a good criterion; are in season during the sum-
mer months. The heaviest crabs are best, whether
small or large.
Trout.
The best are those that are red and yellow. The fe-
males are most esteemed, and are known by having a
smaller head, and deeper body than the male. Arc in
season the latter end of June.
a Flounders and Plaice
Are in sWson from January to March, and from July
to September. When fresh, they are stiff, and the eyes
look bright, and stand out. Plaice are blueish on the
belly, but flounders should be of a cream colour.
$
'THE ECONOMIST ; OR,
Smelts
When fresh, are of a silver hue, very firm, and hare
a strong- scent, much resembling- that of a cucumber
when pared.
Herrings.
If fresh, the g-ills will be of a fine red, and the fish
stiff and brig-lit: if the gills are of a faint colour, the
fish limber and wrinkled, they are stale. The good-
ness of pickled herrings is known by their being fat,
fleshy, and white. Red herrings, if good, will be large
firm, and dry. They should be full of roe and melt, and
the outside of a fine yellow.
Eels.
The most esteemed, is the Thames silver eel, and
the worst are the Dutch eels, sold at Billingsgate.
They should be dressed alive, and except the very hot
months in the summer, arc in season all the year.
Oysters.
The most esteemed are the Pyefleet, Colchester, Mil-
ton, and Milford, and are the best flavoured. The
mode of feeding them, is by placing them on the bot-
tom shell in a pan or tub, having first washed them
clean with a birch-broom, sprinkle them with oat-
meal and salt, and cover them with water. Repeat
this every day, and they will fatten.
Prawns and Shrimps
Give an excellent scent when in perfection, which
may be known by their firmness, the tails turning
stiffly inwards, and their colour being bright. When
stale, their tails grow limber, the brightness goes oil',
and they become pale and clammy.
KEVY FAMILY COOKERY.
*
BUTTER, CHEESE, &c.
Butter.
The greatest care is necessary in buying this article.
You must not trust to the taste they give you, as they
will often give you a taste of one lump, and sell you
another. On choosing salt butter, trust your smell
rather than taste, by putting a knife into it, and apply-
ing it to your nose. If the butter is in a cask, have it
unhooped, and thrust your knife, between the staves,
into the middle of it ; for by the roguery of those win*
send it from the country, the butter on the top of the
cask is often much better than the middle.
Cheese.
When you purchase this article, take particular no-
tice of the coat. If the cheese is old, with a rough
and ragged coat, or dry at top, you may expect to lind
little worms or mites in it. If it is moist, spungy, or
full of holes, there will be reason to suspect it is niag-
gotty. If you perceive any perished places on the out-
side. probe the bottom of them ; for, though the hole
in the coat may be but small, the perished part within
may be considerable
Eggs.
E"gs if fresh will feel warm to the tongue at the
great end ; if stale they will be cold.
The best method of preserving eggs is to keep them
in meal, bran, or wood-ashes ; with the small ends
downwards. When necessity obliges you to keep
them for any length of time, the best way is to bury
them in salt, which will preserve them in almost any
climate * but the sooner an egg is used, the better.
10
THE economist; or
SOUPS AND BROTHS
Being the first articles brought to table, either at
public entertainments or family dinners, we think it
proper to begin our labours, by giving plain directions
for making the most approved soups in the best man-
ner, and on the most economical principles.
To acquire reputation, and give satisfaction to those
for whom any kind of provision is dressed, the first
grand consideration of the cook should be an attach-
ment to cleanliness, and this particularly in the proper
care of all vessels wherein provision is to be dressed.
They must be kept properly tinned, and, as soon as
possible, after being used, well cleaned, and placed,
with their covers on, in some situation adapted for the
purpose. Previous to being again used, examine them
strictly, and be careful that they are free from greese,
or sand, which will be too apt to secret themselves in
unobserved cavities of the vessels. To avoid this, rub
the palm of your hand all round, with the ends of your
fingers in the cavities, and if any sand is left it will
stick to the flesh, which will naturally draw it out; then
wipe it round with a clean cloth. The pains you have
taken in this first degree of care will be amply repaid
by the articles you cook being, if properly managed ac-
cording to the rules here laid down, brought to table
in the highest state of perfection.
As a necessary prelude to the making of soups and
broths, we shall introduce a few observations, which
we recommend as deserving the particular notice and
attention of the cook.
When you make any kind of soups, more especially
portable, vermicelli, or brown gravy soup, or, indeed,
any other that has roots or herbs in it, always lay the
meat at the bottom of your pan, with a good lump of
butter. Cut the herbs and roots small, lay them over
NEW FAMILY COOKERY.
11
the meat, cover it close, and set it over a slow fire;
this will draw all the virtue out of the roots or herbs,
turn it to a good gravy, and give the soup a different
llavor from what it would have on putting the water
in first. As soon as you find the gTavy is nearly dried
up, then fill the saucepan with water, and when it be-
gins to boil skim off the fat, and pursue the directions
given for the soup intended to be made. In mak-
ing pea soup, observe, if the peas are old, you must
nse soft water; but if green, spring water, as it will
greatly contribute to the preservation of their colour.
One principal thing to be observed in making all kinds
of soups is, that no one ingredient does overpower an-
other in the taste, but that all are as nearly as pos-
sible equal, and that the soup be relished in proportion
to the purpose for which it is designed.
Pea Soup in the common way.
Put a quart of split peas into four quarts of water,
with some roast beef bones, or a little lean bacon. Add
one head of celery cut small, with some turnips. Let it
boil gently till it is reduced to two quarts, and then
work it through a cullender with a wooden spoon.
Mix a little flour and water well together, and boil them
■in the soup. Add another head of celery, with cayenne
pepper, and salt to your taste. Cut a slice of bread in
dice, fry them a light brown, and put them into your
dish; after which pour in the soup, and serve it up.
Pea Soup another way.
Put a pint of split peas, with some turnips, carrots,
parsnips, celery, onions, and leeks, all cut into slices,
snd a sufficient, quantity of water into a saucepan,
and stew them till tender. Rub them through a tam-
my, add the pulp to some good beef or veal gravy, hut
■not to make it thin. Give it a boil, season it with
12
THE ECONOMIST ; OR,
cayenne pepper, and salt, and serve it up with fried
bread cut into dice.
Green Pea Soup.
Cut a knuckle of veal into thin slices, with one
pound of lean ham. Lay them at the bottom of a soup
pot with the veal uppermost. Then put in six onions
cut in slices, with two or three turnips, two carrots,
three heads of celery cut very small, a little thyme, four
cloves, and four blades of mace. Put a little water at
the bottom, cover the pot close, and draw it gently, '
taking particular care the meat does not stick to the
pan. When it is properly drawn, put in six quarts of
boiling water, and let it stew gently four hours, skim-
ming it well during the time. Take two quarts of
peas, and stew them in some of the liquor till tender,
then strain them off and beat them fine, put the liquor
in, and mix them up. Take a tammy, or fine cloth,
and rub them through till you have rubbed all the pulp
out, and then put your soup in a clean pot, with half a
pint of spinach juice, and boil it up for about a quarter
of an hour: season with salt and a little pepper. Jf
you think your soup not thick enough, take the crumb
of a French roll, and boil it in a little of the soup, beat
it in a mortar, and rub it through your tammy, or cloth,
then put it into your soup, and boil it up. Pour the
soup into the tureen, with dice of bread toasted very
hard,, and serve it up.
White Pea Soup.
Put four or five pounds of lean beef, into six quarts
of water, with a little salt. When it boils skim it
clean, and put in two carrots, three whole onions, a
little thyme, and two heads of celery. When you have
done this, put in three quarts of peas, and boil them
with the meat till the latter is quite tender: then
strain the soup through a hair sieve, at the same time
rubbing the pulp of the peas so as to extract all their
NEW FAMILY COOKERY.
13
virtue. Split three coss-lettuees into four quarters
each, and cut them about four inches in length, with
a little mint shred small: then put half a pound of
butter in a stewpan that will hold your soup, and as
much thick cream as will make it white ; keep stir-
ring it till it boils ; fry a French roll in butter a little
crisp, put it in the bottom of the tureen, pour the soup
over, and serve it up.
Vermicelli Scrip.
Take a knuckle of veal and a scrag of mutton, from
each of which cut the flesh into small pieces about the
size of walnuts, and mix them together, with five or
six thin slices of lean ham. Put at the bottom of
your pan about fq*|„ ounces of butter, and then your
meat; to which add three or four blades of mace, two
or three carrots, two parsnips, two onions, with a clove
stuck on both sides of each, cut in four or five heads
of celery washed clean, a bunch of sweet herbs, eight
or ten morels, and an anchovy. When your articles
are thus prepared and mixed together in the pan, co-
ver it very close, and set it over a slow fire, without
any water, till the gravy is drawn out of the meat.
When this is done, pour it out into a pot or large ba-
son ; then let the meat brown, (taking care that it does
not burn) and put into the saucepan four quarts of wa-
ter. Let the whole boil gently till it is wasted to
three pints, then strain it, and mix with it the first gra-
vy drawn from the meat. Set it on the fire, and add
two ounces of vermicelli, a nice head of celery cut
small, cayenne pepper and salt to your taste, and let
the whole boil about six minutes. Lay a small French
roll in the soup dish, pour the soup upon it, strew
some vermicelli on the surface, and then serve it to
table.
Gravy Soup.
Put a shin of beef, with the bone well chopped, in-
o
14
TIIE economist; or,
to your saucepan, with six or seven quarts of water, a
pint of peas, and six onions. Boil it gently till the
juices of the meat are drawn out: then strain the liquor
through a sieve, and add to it a quart of strong beef
broth. Season to your taste with pepper and salt, a
little celery, and beet leaves; boil it till the vegeta-
bles are tender, pour it into a tureen, and take to
table.
Gravy Soup another way.
Stew the scrag of a neck of mutton, three or four
pounds of lean beef, with about four ounces of lean
ham, in three quarts of water, till all the juices are
drawn out. Boil some celery, turnips, carrots, or pars-
nips, onions and thyme, in a saucepan, with some wa-
ter separate from the meat, and*Svhen soft enough
squeeze them, and add the juice to the above broth.
Strain it and set it by till the next day. Take off the
fat, and put it into a stewpan with an anchovy or two
pounded, salt and spice it to your taste. Serve it up
hot with a French roll in it.
Soup a la Reine.
Take a knuckle of veal, and three or four pounds
of lean beef, to which put in six quarts of water, with
a little salt. When it boils take off the scum quite
clean, then put in six large onions, two carrots, a head
or two of celery, a parsnip, one leek, and a little
thyme. Let the whole stew together till the meat is
quite boiled down, then strain it through a hair sieve,
and after it has stood about half an hour, skim it well,
and clear it off gently from the settlings into a clean
pan. Boil half a pint of cream, and pour it on the
crumb of a small loaf till the whole is soaked in.
Take half a pound of almonds, blanch and beat them
as tine as possible, putting in now and then a little
orcam to prevent them from boiling. Then take the
yolks of six hard eggs, beat them with the loaf soaked
NEW FAMILY COOKERY. 15
in the cream, and mix the whole tog-ether. Put your
broth again into the saucepan, and when hot pour it to
your almonds. Strain it throug-h a fine hair sieve, rub-
bing- it with a spoon till all the virtues and flavour are
extracted. Put the whole into the saucepan, adding- a
little more cream to make it white. Set it over the
tire, keep stirring it till it boils, and skim off the froth
as it rises. In the mean time soak the tops of two
French rolls in melted butter in a stewpan till they are
crisp, but not brown ; then take them out of the but-
ter., and lav them in a plate before the fire. After re-
maining- there a short time put them at the bottom of
the tureen, and serve it hot to table. — In making this
soup, particular care must be taken that no fat be on
the surface of the broth at the time it is poured upon
the almonds, otherwise the whole will be spoiled.
Rice Soup.
Pick, wash, and half boil two or three ounces of
whole rice. Drain it quite dry, put it into three quarts
of clear veal gravy, and stew it gently till the rice is
perfectly tender. Season it to the taste with salt and
pepper, and serve it up.
Giblet Soup.
Take cither beef, mutton, or veal, with turnips, car-
rots, parsnips, leeks, and sweet herbs, and stew till the
gravy is quite extracted from the meat. Strain it off,
and to every quart of gravy put a set of goose giblets
nicely picked. Stew these till they are tender, put in.
when they are about half done, a little carrot and tur-
nip cut into dice, or a quart of young peas, and a let-
tuce cut small, according to the time of year. Season
with cayenne pepper, and salt, and serve up the soup
with the giblets in it.
Calf's Head Soup.
Wash the head clean, which vou will the more easi-
c 2
16
TIIE ECONOMIST ; OR,
ly do, by strewing- n little salt on it to take out the
slime. When thoroughly cleaned, put it into your
stewpan, with a proper quantity of water, a bunch of
sweet herbs, an onion stuck with cloves, five or six
blades of mace, and some pearl barley. When it has
stewed till it is tender, put in some stewed celery.
Season with pepper, put the soup into your dish, place
the head in the middle, and serve it up.
Mock Turtle Soup.
Scald the hair off a calf’s head , but do not skin it.
Boil it hall ari hour, and before it is cold cut it into
small square pieces ; stew them with some strong broth
made with six pounds of gravy beef, a knuckle of veal,
turnips, carrots, onions, and celery. After stewing
some time add a bunch of sweet herbs, a few leaves of
sage, a slice or two of lean ham, or four anchovies.
Boil the whole together till the head is tender, then
strain it through a fine sieve. Season with salt, white
pepper, cayenne pepper, Madeira wine, and lemon
juice, and thicken it with flour and butter. Put in a
part of the head wiped clean, and some force-meat and
egg balls. Boil it a few minutes, and serve it up.
Soup and Bouille.
Take five or six pounds of brisket of beef, roll it up
tight, and fasten it with a piece of tape. Stew it, with'
four pounds of the leg of mutton piece of beef, and
about two gallons of water. When it boils, skim it
quite clean, and put in a large onion, two carrots, two
turnips, a leek, a head of celery, six or seven cloves,
and some whole pepper. Slew it very gently, close
covered for six or seven hours. An hour before dinner
strain the soup quite clear from the meat. Have rea-
dy boiled carrots cut into small pieces resembling
wheels, turnips cut in balls, spinach, a little chervil and
sorrel, two heads of endive, two of celery cut in
pieces. Put these into a tureen, with a French roll
NEW FAMILY COOKERY.
17
dried, after the crumb is taken out. Pour the soup to
these boiling hot, and add a little salt and cayenne
popper. Take the tape from the bouillie, and place it
in a dish by itself, with mashed turnips and sliced car-
rots, each in a separate small dish, and serve up the
whole.
Ox Cheek Soup.
Break the bones, and after having washed it clean,
put it into a large stewpan, with two ounces of butter
at the bottom, and lay the fleshy side downwards.
Add half a pound of lean ham in slices. Four heads
of celery cut small, three large onions, two carrots, a
parsnip sliced, and three bigules of mace. Set it over a
moderate lire for a quarter of an hour, when the virtues
of the roots will be extracted ; after which put to it
four or five quarts of water, and simmer gently till it
is reduced to two. If meant for soup only, strain it off
clear, and put in the white part of a head of celery cut
small, with a little browning to colour it. Scald two
ounces of vermicelli, and put into the soup, then boil
it about ten minutes, and pour it into your tureen, with
the crust of a French roll, and serve it up. If it is to be
used as a stew, take up the cheek as whole as possible,
and have ready a boiled turnip and carrot cut in square
pieces, a slice of bread toasted, and cut in small dice,
put in a little pepper, strain the soup through a sieve
upon the whole, and serve it up.
Soup Lorraine.
Blanch a pound of almonds, and beat them fine in a
mortar, with very little water to keep them from oil-
ing. Then take all the white part of a large roasted
fowl, with the yolks' of four hard eggs, and pound all
together quite line. Take four quarts of strong veal
broth, let it be very white, and skim off all the fat. Pour
it into a stewpan with the other ingredients, and mix
them well together. Boil gently over a slow lire,
c 3
IS
TUIC ECONOMIST ; OH,
and mince the white part of another fowl very fine.
Season it with pepper, salt, nutmeg-, and a little beat-
en mace. Put in a bit of butter the size of an egg,
with a spoonful or two of the soup strained, and set it
over the fire to be quite hot. Cut two French rolls in-
to thin sjices, and crisp them before the fire. Then
take one of the hollow loaves which are made for oys-
ters, and fill it with the minced fowl: close the roll neat-
ly, and keep it hot. Strain the soup through a line
sieve into a clean saucepan, and stew it till it is of the
thickness of cream. Put the crisped bread into the tu-
reen, pour the soup over it, place the roll with the
minced meat in the middle, and serve it up.
Hare Soup.
Wash a full grown hare and cut it in pieces, laying
aside two or three of the nicest pieces of the back, and
the fleshy joints of the legs. Put the remainder into a
stewpan with a knuckle of veal, a bunch of sweet
herbs, some salt, and five quarts of water; stew these
for three or four hours, then strain off the gravy, and
put it again into the stewpan, with the pieces of the
hare which were left out at first, and stew it gently till
they are done. Thicken with Hour and butter, add
force-meat balls, and just before serving up, half a pint
of port.
A Family Soup.
Wash the roots of a tongue in cold salt and water,
boil them with a scrag of mutton, some turnips, car-
rots, onions, and a root of celery. Add water in pro-
portion to the meat, and let it stew very slowly for
some hours, till the gravy is drawn from the meat.
Strain off the soup, and let it stand till cold. The ker-
nels and soft parts of the tongue and the carrots must
be saved. When the soup is to.be used, clear off the
fat, put in the kernels and soft parts of the tongue,
slice in the carrots, and add some fresh turnips and
onions cut small, a few spoonsful of rice, half boiled.
NEW FAMILY COOKERY.
13
or some oatmeal, and pepper and salt to the taste.
Stew till the fresh vegetables are tender, serve it up
with toasted bread to eat with it.
Transparent Soup.
Cut off the moat from a leg of veal, then break the
bone in small pieces. Put the meat into a large jug,
with the bones at top, add a bunch of sweet herbs, a
quarter of an ounce of mace, half a pound of blanched
almonds, and pour in four quarts of boiling water. Set
it over a slow tire, close covered, and let it stand all
night. The next day take it out of the jug, put it into
a clean saucepan, and let it boil slowly till reduced to
two quarts. Whilst it boils, be careful to take off the
scum and fat. Strain it into a bowl, and when you
think the flesh is perfectly settled at the bottom, put it
into a clean saucepan, and mix with it three or four
ounces of boiled rice, or two ounces of vermicelli,
which you like best. Boil it about a quarter of an hour,
pour it into the tureen, and serve it to table.
While Soup.
Put a knuckle of veal, a large fowl, and a pound of
lean bacon, into a saucepan with six quarts of water :
half a pound of rice, two anchovies, a few pepper corns,
a bunch of sweet herbs, two or three onions, and three
or four heads of celery cut in slices. Stew all together,
fill the soup is strong enough, and strain it through a
hair sieve. Let it stand all night, and the next day-
fake off the scum, and pour the liquor into a stewpan.
Put in half a pound of sweet almonds beat fine, boil it
for a quarter of an hour, and strain it through a lawn
sieve. Then put iri a pint of cream, with the yolk of an
egg, stir all together, let it boil a few minutes, pour it
info your tureen, and serve it up.
Soup Maigve.
Melt half a pound of butter in a slcwpan, shake, it
50
toe economist; or,
about, and let it stand till it has done making: a noise ;
then throw in six onions peeled and cut small, and
shake them. Take four heads of celery, washed and
picked, cut it. into pieces about half an inch in length ;
a handful of spinach washed and picked, a good let-
tuce (if it can be got) cut small, and a bunch of parsley
chopped line. Shake these well together in the pan for
a quarter of an hour, then strew in a little flour, stir all
tog-ether, and put in two quarts of water. Throw in a
handful of hard dry crust, a quarter of an ounce of
ground pepper, and three blades of mace beat fine ; let
it boil gently for half an hour: then take it off, beat up
the yolks of two eggs, and stir them in with a spoon-
ful of vinegar. Pour it into a tureen, and send U; to
table. If the season of the year will admit, a pint of
green peas boiled in the soup will be a material addi-
tion,
Chicken Soup
Take four chickens, truss one as for boiling, and keep
it back till wanted. Cut the other three into pieces,
and put them into a stewpan with water in proportion
to the size of the chickens, to make a good soup. Stew
them completely down, strain the broth through a hair
sieve, and put it into the stewpan with some young
carrots cut small, some parsley, chives, arid onion*
chopped, a pint and a half of young peas, and the truss-
ed chicken. Boil these till the chicken is sufficiently
done, then serve up the soup with that in it, seasoned
to the taste.
Soup Cress y.
Cut a pound of lean ham small, and put it at the bot-
tom of a stewpan, with a French roll cut. in slices, laid
over it. Take two dozen heads of celery cut stmt) l .
six onions, two turnips, a carrot, a few cloves, four
blades of mace, and two bunches of water-cresses. Put
all in a stewpan, with a pint of good broth. Cover
NEW FAMILY COOKERY.
21
them close, and let them sweat gently for twenty mi-
nutes, tl en fill it up with veal broth, and stew it four
hours. Strain it through a fine sieve, put it again into
the saucepan, season it with salt and a little cayenne
pepper. As soon as it simmers pour it into the tureen,
putting in some French roll toasted hard.
Soup Sante, or Gravy Soup.
Take a pound of lean ham cut in slices, put them in
tfie bottom of the stewpan, with about two ounces of
butter under them. Over the ham put two pounds of
lean beef, and over the beef the same quantity of lean
veal. Six onions in slices, a carrot, and two turnips
sliced, two heads of celery, a bunch of sweet herbs,
six cloves, and two blades of mace. Let there be a
little water at the bottom, and when you have gently
drawn it till it slicks, put in three quarts of boiling wa-
ter. Stew gently for two hours; season with salt and
cayenne pepper, and strain it clear off. Have ready a
carrot cut in thin pieces about two inches in length, a
turnip, two heads of leeks, two of celery, two of en-
dive cut across, two cabbage lettuces cut in the same
manner, with a little sorrel and chervil. Put these in-
to a stewpan, and sweat them over the fire for about
fifteen minutes; then put them into your soup. Set
the whole over the fire, and boil it gently about a
quarter of an hour; then pour into your tureen, with
the crust of a French roll on the top, and serve up.
Eel Soup.
A pound of eels, which will make a pint of good
soup, or any greater weight, in proportion to the
quantity of soup you intend to make. To every pound
of eels put a quart of water, a crust of bread, two or
three blades of mace, a little whole pepper, an onion,
and a bunch of sweet-herbs. Cover them close, and
let them boil till half the liquor is wasted: then strain
it, and toast some bread; cut it small, lay the bread in
the economist; ok,
your dish, and pour in the soup. — This soup is very
balsamic, and particularly nutritious to week constitu-
tions.
Oystei • Soup.
Take a pound of skate, four flounders, and two eels,
cut into pieces; cover them with water, and season
with mace, an onion stuck with cloves, a head of
celery, a little parsley, some pepper and salt, and a
bunch of sweet herbs. Cover them down close, after
they have simmered about an hour and a half, strain
the liquor clear off, and put it into a clean saucepan.
In the mean time beard a quart of oysters, and beat
them in a mortar with the yolks of six egg s boiled hard.
Season with pepper., salt, and grated nutmeg, when
the liquor boils, put all into it. Let it boil till it is of
the thickness of cream, then take it off, pour it into
your tureen, and serve it to table.
Crayfish Soup.
To three quarts of good veal broth, made without
herbs, put the crumb of four French rolls, the meat of
a lobster, and fifty crayfish pounded, with some live
lobster spawn : skim and rub it through a tammy cloth,
season it with salt, and cayenne pepper, and give it a
gentle boil. Cut the crust of French bread into small
round pieces when served up.
Partridge Soup.
Skin and cut in pieces two or three partridges, with
a few slices of ham, some celery, and three onions.
Fry them in butter till brown, but do not burn them.
Put them into a stewpan, with three quarts of boilin<r
water, a few pepper-corns, and a little salt. Stew
gently for two hours, strain it through a sieve, put the
liquor again into the stewpan, with some stewed ce-
lery and fried bread ; when near boiling, pour it into
a tureen, and serve up.
NEW FAMILY COOKERY.
23
Maccaroni Soup.
Mix three quarts of strong- broth with one of gravy.
Boil half a pound of small pipe maccaroni, in three
quarts of water, with a little butter till it is tender,
and strain it through a sieve. Cut it in pieces of about
two inches in length, put it into your soup, and boil
it up for about ten minutes. Pour it into a tureen,
with the crust of a French roll toasted.'
Cow-Heel Soup.
Put four pounds of lean mutton, three of beef, and
two of veal, cut across, into a pot with an old fowl,
and some slices of lean ham. Stew these without any
liquor over a very slow tire, but be careful they do not
burn. When you find the meat begin to stick to the
bottom, stir it about, and put in some beef broth clear
of fat: put in some turnirs, carrots, and celery cut
small, a bunch of sweet herbs, and a bay leaf; and
stew it about an hour. In the mean time take a cow-
heel, split it, and boil in some of the same broth.
When very tender take it off, and set on a stewpan
With some crusts of bread, and some more broth, and
let it soak eight or ten minutes. When the soup tastes
rich, lay the crust in a tureen, and the cow-heel upon
them. Pour in the soup, season to your palate, and
serve it up.
Milk Soup.
Roil a stick of cinnamon in a quart of milk, a bay
leaf, and a little sugar ; put some sippets in a dish, pour
the milk over them, and set the whole over the firo t©
simmer till the bread is soft ; beat up the yolks of two
eggs, and mix them with a little milk, and throw it in ,
mix it well together, and serve up.
Brown Portable Soup.
Bone a leg of beef, take off the skin, and fat; put it
into a pot, with four gallons of soft water, six anchovies.
24
THE ECONOMIST ; OR,
an ounce of mace, a few cloves, half an ounce of whole
pepper, some onions, a bunch of thyme, sweet marjo-
ram, and parsley, with a bottom crust of a small loaf
well baked; cover it very close, and let it have a con-
stant fire to do leisurely for seven or eight hours: stir-
ring- it well to make the meat separate; and in an hour
try your soup in a cup if it will glutinate ; if it does,
take it off, and strain it through a canvas bag- into a
pan ; fill small cups with the jelly ; put them into a
stewpan, in boiling- water, and boil till it is perfectly
glue. When almost cold, run a knife round them, and
turn them out on a piece of new flannel to draw out
the moisture ; turn them every day till perfectly hard
and dry ; put them into stone jars, and keep them in a
dry place. — This is very g-ood for sauces and gravies.
When wanted for soup, shred and wash what herbs
you please ; boil them in water till tender, strain it off,
and dissolvewhat quantity of portable soup you please
in that water according to the strength you would
have it. Fry a French roll, and put it in the middle of
your dish, moistened W'ith some of the soup ; and
when the cakes are thoroughly melted, set it over the
fire till near boiling.
A White Portable Soup.
May be made in the same manner with a leg of veal,
using no herbs. When wanted for use, boil vermicelli
in w ater, then to a cake of soup, pour a pint of water,
four cakes will make two quarts; when thoroughly
melted, set it over the fire to simmer, pour it into" the
dish, put in thin slices of bread hardened before the
fire, and the vermicelli upon them. Season it to vour
palate.
A Cheap Soup.
Put the w'ater that has boiled a leg of mutton, into a
stew'pan, with some chopped leeks, pepper, and salt;
simmer them an hour ; then mix some oatmeal quite
NEW FAMILY COOKERY.
25
smooth, pour it into the soup, set it on a slow fire, and
simmer it gently, taking care it does not burn.
Ox-rump Soup.
One ox-rump will make a stronger soup than dou-
ble the quantity of other meat. Make it like gravy-
soup, and give it what ilavour you like best.
Scotch Leek Soxtp.
Clean a sheep’s head, very nicely, with the skin on,
or taken off, as preferred. Split it in two, take out the
brains, put it into a kettle with a good proportion of
water, a quantity of leeks cut small, and some pepper
and salt. Stew these for three hours. Mix as much
oatmeal as will make the soup pretty thick very smooth
with cold water, pour it into the soup, and continue
stewing till the whole is smooth and well done.
Potaloe Soup.
Cut a pound and a half of lean beef into slices, chop
a pound of potatoes, and an onion or two, put them in-
to a kettle with three quarts of water, half a pint of
split peas, and two ounces of ground rice. Stew them
till the gravy is drawn from the meat, strain it off, take
out the meat, and pulp the other ingredients through
a sieve. Add the pulp to the soup, cut in two or three
heads of celery, simmer it till it is tender, season it
with pepper and salt, and serve it up with fried bread
cut into it.
Mutton Broth.
Cut a neck of mutton in two, boil the scrag part in
a gallon of water, skim it well, then put in some sweet
herbs, an onion, and a crust of bread. When the scrag
has boiled about an hour, put in the best part of the
mutton, when the meat is nearly done, put in a turnip,
some dried marigolds, parsley chopped small, and sea-
son it with salt. You may put in a quarter of a pound
D
THE ECONOMIST ; OR,
2<>
of barley, or rice, which both thickens it and contri-
butes a grateful flavour. Some thicken it with oat-
meal, or bread ; and, instead of sweet herbs, an onion,
season it with mace: but this is mere fancy, and deter-
mined by the taste of different people. If you boil tur-
nips as sauce to the meat, do it by themselves, as the
flavour will be too powerful for the broth.
Beef Broth .
Put a leg of beef with the bone well broke, to a gal-
lon of water. Skim it well, add two or three blades of
mace, some parsley, and a crust of bread. Boil it till
the beef is quite tender. Lay some toasted bread cut
in pieces in your tureen, then the meat, and pour the
broth over it.
Veal Broth.
Stew a knuckle of veal, a turnip, a carrot, a head of
celery, and two or three onions, in a gallon of water,
till reduced to one half; add a lump of butter rolled in
flour, a little pepper and salt; strain it. and add a gill
of cream. Two ounces of vermicelli may be added
with good effect.
Spring Broth.
Put a crust of bread, and a quarter of a pound of
fresh butter into a soup-pot, with some herbs, as beet,
sorrel, chervil, lettuce, leeks, and purslain, washed
clean, and coarsely chopped, with a quart of water,
and let them stew till reduced to one half, when it
will be fit for use. — This is an excellent purifier of the
blood.
Chicken Broth.
Skin an old fowl, cut off the fat, break the fowl to
pieces, and put it into two quarts of water, a crust
ol bread, and a blade of mace; boil it gently five or
six hours ; then pour off all the liquor, put a quart
more boiling water to it and cover it close: let it
NEW FAMTLY COOKERY.
boil softly till it is good; then strain it off, and season
with salt. In the mean time boil a chicken, and save
the liquor; and when the flesh is taken off the bones,
break them, and put them to the liquor in which you
boiled the chicken : with a blade of mace, and a crust
of bread. When the juice of the bones are extracted,
strain it otf, mix it with the other liquor, and send it
to table.
Rice, or Barley Broth.
Put a quarter of a pound of rice, pearl or Scotch
barley, into a gallon of -water, and stew it till soft,
then put in a knuckle of veal, or the scrag of a neck of
mutton, with two or three pounds of lean beef. Stew
them gently for two hours, then put in turnips, car-
rots, celery, leeks, or any vegetables, as approved.
Continue to stew slowly, till the whole is sufficiently
done, season it. with salt, and serve it up.
Mussel Broth.
Boil them till they open, take them off, put them into
another stewpan, with a bit of butter rolled in flour,
some parsley, and sweet herbs, with some good gravy,
let them simmer till reduced to one half. And serve
it up hot.
[In the direct'ons for making the respective articles
contained in this chapter, the quantity of each ingredi-
ent is so calculated, that all may be brought to table
in a proper state of perfection. The cook has, there-
fore, to observe, that when sho provides either, to pro-
portion the quantity of ingredients according to the
number for whom she provides, as in that case a small
quantity may be mrde as good as a larger, and a small
family possess equal enjoyment with the most elevated
characters. — This should be attended to in many other
articles of cookery.]
28
THE economist; oh
BOILING IN GENERAL.
OBSERVATIONS.
Be careful your pots and covers arc well tinned,
clean, and free from sand; and keep your pot boiling:
all the while. Fresh meat should be put into boiling’
water, and salt meat into cold. Take care to have
sufficient room for plenty of water in the pot; allow a
little more than a quarter of an hour to every pound
of meat, let it weigh more or less. Vegetables must
never be dressed with the meat, except carrots, or
parsnips, with boiled beef. Above all, take the scum
off constantly as it rises.
These observations will be found sufficient for boil
ing mutton and beef in the common way.
BUTCHER’S MEAT.
Leg of Pork.
Lay it a week or ten days in salt, and boil it with-
out using any means to freshen it. It requires plenty
of water, and to be fully boiled ; care should be taken
that the fire does not slacken wrhile it is dressing.
Serve it up with peas-pudding, turnips, or greens.
Pickled Pork.
Wash it and let it boil till the rind is tender. Serve
it up with boiled greens, and is commonly eaten with
roasted fowls, or veal.
Pig’s Pettitoes
Boil them till tender. But the heart, liver, and
lights, should boil about ten minutes, shred them small,
NEW FAMILY COOKERY.
2f>
thicken the gravy with flour and butter, put in your
mince-meat, a spoonful of white wine, some salt, and
give it a gentle boil. Beat up the yolk of an egg,
two spoonsful of cream, and a little grated nutmeg.
Put in the mince and shake it over the fire till quire
hot, but not boil. Lay sippets in the dish, pour over
the whole, and garnish it with lemon sliced.
Lamb.
Boil it in plenty of water, allow a quarter of an hour
to each pound. When done, serve it up with spinach,
carrots, cabbage, or brocoli, and melted butter.
Leg of Lamb boiled, and Loin fried.
Cut the leg from the loin, and boil it about an hour.
Cut the loin into steaks, beat them, and fry them a good
brown. Then stew them a little in good gravy. Lay
the leg in the dish, and the steaks round it. Pour on
some gravy, lay lumps of stewed spinach and crisped
parsley on each steak. Serve it up with gooseberry
sauce in a boat, and garnish with lemon.
Lamb's Head.
Wash it very clean, take the black part from the
eyes, and the gall from the liver. Put the head into
warm water; boil the lights, heart, and part of the li-
ver. Chop and flour them, and toss them up in a sauce-
pan with some gravy, ketchup, a little pepper, salt, le-
mon-juice, and a spoonful of cream. Boil the head
very white, lay it in the dish, and the mince-meat
round it. Place the other parts of the liver fried, with
some small bits of bacon on the mince-meat, and the
brains fried in little cakes, and laid round the dish, with
some crisped parsley between. Pour a little melted
butter over the head, and garnish with lemon.
Veal.
Let the water boil before you put in the meat, cd-
d 3
THE ECONOMIST ; OR,
30
lowing' a quarter of an hour to a pound. A knuckle of
veal will take longer in proportion to its weight than
any other joint, that the gristles may be soft and ten-
der. Serve up with parsley and butter, or with bacon
and greens.
Calf's Head, one half boiled, and the other baked.
Having cleaned the head, parboil one half; beat up
the yolk of an egg, and rub it over that part of the
head with a feather; season it with pepper, salt,
thyme, parsley chopped small, shred lemon-peel, gra-
ted bread, and a little nutmeg; stick bits of butter
over it, and send it to the oven. Boil the other half
in a cloth, and lay them both in a dish. Boil the brains
in a piece of cloth, with a little parsley, and a leaf or
two of sage. When boiled, chop them small, and
warm them up in a saucepan, with a bit of butter, and
a little pepper and salt. Lay the tongue, boiled and
peeled, in the middle of a small dish, and the brains
round it ; serve with bacon or pickled pork ; greens
and carrots, in separate dishes.
.Leg of Mutton, with Cauliflowers and Spinach.
Boil a leg of mutton cut venison fashion, in a cloth.
Boil two cauliflowers in milk and water, pull them into
sprigs, and stew them with butter, pepper, salt, and a
little milk: stew some spinach, and put to it some gra-
vy, a piece of butter, and a little Hour. When all is
done, put the mutton in the dish, the spinach round it,
and the cauliflower over all. Pour the butter the cau-
liflower was stewed in over it.
Ham.
A ham requires plenty of water, and should be put
in while cold, boil it gently; allow a quarter of an
hour to every pound.
A dry ham should be soaked in water all night; a
new FAMILY cook Ell y.
31
preen one does not require soaking-. Scrape them
clean before you dress them.
Before you send it to table, take off the rind, and
sprinkle it over with rasping-s
Neat’s Tongue.
A dried tongue requires soaking all night, before it
is dressed. A pickled one should only be washed, A
tongue will take four hours boiling to do it well ; the
first two hours it should simmer only. About an hour
before it is done it should be taken up and peeled, they
put into the water again to finish it. Serve it up with
mashed turnips round it.
A Ilauneh of Venison .
A small haunch of venison requires about ten mi-
nutes more than a quarter of an hour to a pound. A
large one about forty minutes longer. It should be
salted about a week or ten days before it is dressed.
A neck will require only a quarter of an hour to a
pound. For sauce, boil a cauliflower, pulled into
little sprigs, in milk and water, with some white cab-
bage, and turnips cut in dice ; add some beet-root cut
into narrow pieces about an inch and a half long, and
half an inch thick. When your cabbage is boiled, beat
it up in a saucepan with a piece of butter and salt.
Lav your meat in the dish, put the cabbage next the
cauliflower, and then the turnips. Place the beet- root
here and there, according to fancy ; and a little melt-
ed butter in a cup : if any is left, it will eat well hash-
ed, with gravy and sweet sauce.
32
THE economist; or
GAME AND POULTRY for BOILING
Turkey.
Fill the crop with force-meat; but it is very nice
filled with a piece of plain crumb of bread only ; or a
stuffing- may be put, if preferred to force-meat : boil it
in a cloth well floured. A large turkey with the crop
tilled, will require two hours boiling, or if not filled,
an hour and a half ; and smaller sizes in proportion.
Serve up a boiled turkey with white oyster or celery
sauce.
Fowls and Chickens.
A large fowl will take three quarters of an hour ; a
smaller, half an hour : a large chicken, twenty-five mi-
nutes ; and a small one, aquarter of an hour or twenty
minutes. Boiled fowls are served up with white mush-
room, oyster, or celery sauce: or parsley and butter ;
and with ham, tongue, or bacon, to eat with them.
Chickens are generally served up with parsley and
butter. Or a sauce may be made with the heads and
necks, with a small piece of veal, or mutton, a little
mace, a few pepper-corns, an anchovy, a head of ce-
lery, a bunch of sweet herbs, and a slice of lemon, boil
in a quart of water, till reduced to half a pint, strain
it, and thicken with butter mixed with flour ; mix
the yolks of two eggs in some cream with a little gra-
ted nutmeg, put it in the sauce, shake it over the fire
till near boiling, and serve it up in your boats.
Geese and Ducks.
After drawing, them, let them lay a few minutes in
warm water; then put them into a pan containing a
pint of boiling milk for two or three hours: dfed^e
them with flour, put them into cold water, and cover
them close. Boil them slowly for twenty minutes,
and serve with onion sauce.
NEW FAMILY COOKERY.
33
Geese and Ducks salted.
A goose should be salted three or four days before
it is boiled ; a duck two or three, according to the
size. A full grown goose will require boiling an hour
and a half, a large duck an hour. Serve up either
with onion sauce, or with cabbage boiled lirst, then
cut to pieces, and stewed in a little gravy, or with
brown celery sauce.
Rabbits.
A full sized rabbit will take thirty-five minutes ;
smaller sizes from twenty minutes to half an hour. Milk
and water boils them nice and white, as it would also
any white meat. Serve up with onion sauce, or melt-
ed butter, with the livers boiled and minced, and
some slices of lemon, cut into very small squares,
mixed into it. Some chopped parsley may be added,
if agreeable.
Partridges.
Roil them quick, in a good deal of water ; a quar-
ter of an hour will do them.
For sauce, parboil the livers, and some parsley ; chop
them fine, and put them into melted butter; sqeeze in
a little lemon, boil it up, and pour it over the birds.
Garnish with lemon. Or the following —
Take a few mushrooms fresh peeled, wash them and
put them in a saucepan with a little salt., set them over
a quick fire, let them boil up, and put in a quarter of n
pint of cream, and a little nutmeg ; shake them together
with a small piece of butter rolled in flour, shake it
over the fire three or four minutes, and pour it over
the birds.
Pigeons
Pigeons for boiling should be full grown, but not
old ; from a quarter of an hour to twenty minutes will
boil them. Serve them with stewed spinach rn the
dish, and bacon to eat with them ; the bacon must nut
34
Tnii EOONOMfST ; OR,
he boiled with the pigeons, and should be served in a
separate dish. Or with parsley and butter, like boiled
chickens.
Pheasant.
A large pheasant will require boiling three quarters
of an hour; if small, half an hour. Serve it up with
any of the above sauces, like boiled partridges. Should
be trussed in the same manner.
Woodcocks and Snipes.
Take the trails out of the birds, then put them inta
gravy sufficient to cover them well, and boil them for
a few minutes. Truss the birds like chickens for boil-
ing, and boil them in some strong clear beef broth.
From ten minutes to a quarter of an hour will boil
woodcocks; eight or ten minutes, snipes. While they
are doing mince the trails small, and fry some bread
erums verv nicely. When the birds are almost done,
take half a pint of the liquor they are boiling in, put
it to the trails, and add to it the fried bread erums,
about half a glass of madeira or port wine, and a small
piece of butter rolled in Hour. Shake this mixture
well over the fire till thoroughly hot, without letting
it boil, and when the birds are done, serve them up
with this sauce over them.
Blackbirds, Thrushes, Fieldfares, Rails, Quails, Larks,
Sparrows, Wheat-ears, Martins, or any small land
fowl, may be dressed in a similar manner, excepting
the trails.
Chickens in a Dutch Fashion.
Take six or more young chickens, put them into a
stewpan, trussed as for boiling, and just cover them
with water. When they boil, put in a quart of young,
green peas, a small handful of parsley, picked and
washed. When the peas are done, add a pint of good
cream. Lay the chickens into the dish upon sippets
of French bread, pour the sauce over them; garnish
the dish with flowers, and a little salt, and send it to.
table.
NfcW FAMILY COOKERY.
35
FISH FOR BOILING.
OBSERVATIONS.
The boiling- of fish in general is very simple, and
there are but a few sorts which cannot be plainly
dressed : nothing- more is necessary than to put them
into boiling- spring- water, with a little salt, and to gar-
nish with parsley and horse-radish.
At ith flat fish, great care should be taken, they be-
ing so liable to break ; drain them well, and cut the
fins off.
Turbot.
But it into spring- water, with salt and vinegar, at
least two hours before it is dressed. In the mean time,
put the water in your fish-kettle, with a stick of horse-
radish sliced, a handful of salt, and some sweet herbs.
M hen the water tastes of the seasoning, take it off th«
fire, and let it cool, to prevent the fish from breaking
Put a handful of salt into the mouth and belly of tlTe
fish, put it into the kettle, and boil it gentlv. A mid-
dling turbot will take about twenty minutes.
When done enough, drain it, and garnish witli fried
smelts, sliced lemon, or scraped horse-radish, and bar-
berries. Serve it with lobster and anchovy sauce.
Salmon.
Is so substantial a fish, that it requires to be well
boiled. A piece not very thick will take half an hour.
Boil horse-radish in the water. For sauce, melt somo
butter plain, and some other with anchovy. — Garnish
with horse-radish and sliced lemon
To dress a whole Salmon.
lien it is scaled and gutted, take off the head and
cut fke body through into slices an inch and a
30
THE ECONOMIST , OR,
half thick, and throw them into a large pan of spring
water. Sprinkle in a handful of bay salt, stir it about,
and then take out the fish- Boil the head and tail,
but do not split the head, and put in some salt. When
they have boiled ten minutes, skim the water clean,
and put in the slices. When boiled enough, take
them out. lay the head and tail in a dish, and the slices
round. Serve up with plain melted butter and ancho-
vy sauce. Garnish with horse-radish, intermixed with
the slices.
Dried Salmon.
Pull it into flakes; have ready some eggs boiled
hard, and chopped large ; put both into a pint of cream,
and four ounces of butter rubbed well up with flour ;
skim it and stir it till boiling hot: make a wall of
mashed potatoes round the inner edge of the dish, and
pour it into it.
Whole Cod.
Put plenty of water into a fish-kettle, of u proper
size for the cod, with a quarter of a pint of vinegar, a
handful of salt, and half a stick of horse-radish. Let
these boil together for some time, and then put in the
fish. When it is done enough lay it to drain, put it on
a hot fish-plate, in a warm dish, with the liver cut in
half, and laid on each side. Serve it up with shrimp
or oyster sauce, and garnish with scraped horse-radish,
or with small fried fish, and sliced lemon.
Cod’s Head,
'Pie it round with packthread, to keep it from flying,
put. enough water to cover it, with some salt, a little
vinegar, and some horse-radish sliced, into your kettle;
when the water boils, lay your fish upon a drainer, and
put it in the kettle ; boil it gently till it rises to the
surface of the water, which it will do, if your kettle is
large enough ; set it to drain, and slide it carefullv off
your drainer into the fish-plate. Garnish with lemon,
NEW FAMILY COOKERY. 37
and horse-radish scraped. Serve with lobster, oyster,
or shrimp sauce.
Crimp Cod.
Throw your slices into pump water and salt; set on
a large fish-kettle, almost full of spring water, and salt
sufficient to make it brackish; let it boil quick, then
put in your slices, and keep them boiling ; about eight
minutes will be enough : take them carefully up, and
lay them on a fish-plate. Garnish with horse-radish,
lemon, and green parsley. Serve with lobster, shrimp,
or oyster sauce.
Cod's Soviids.
Soak them in warm water about half an hour, scrape
and clean them well. Boil them in milk and water
till tender, then serve them up with egg sauce.
Salt Cod.
Soak your fish in water all night, with a glass of
vinegar in it, which will take out the salt, and make
it eat as mild as fresh fish. The next day boil it, and
•when it is enough, separate it in flakes in your dish.
Pour egg sauce over it, or parsnips boiled and beat
fine with butter and cream.
Soals.
Skin a pair of soals, and gut them. Then wash
them clean, and lay them in vinegar, salt, and water,
for two hours ; then dry them in a cloth, put them in-
to a stewpan with a pint of white wine, a bunch of
sweet herbs, an onion stuck with cloves, some whole
pepper, and a little salt. Cover them quite close, and
when enough, lay them in your dish, strain the liquor,
and thicken it with butter and flour. Pour the sauce
over, and garnish with scraped horse-radish and lemon.
Prawns, shrimps, or mussels, may be added to your
sauce, if approved. Or you may dress them as follows.
Skin and gut a pair of soals, and wash them in spring
J£
THE ECONOMIST ; OK,
38
water. Then put them on a dish, and pour half a pint
of white wine over them, turn them two or three times
in it, and then pour it away. Cut off the heads and
tails of the soals, and set on a stewpan with a little
fish broth; put in an onion cut in pieces, some sweet
herbs, pepper, salt, and a blade of mace. When these
boil, put in the fish, and with them half a lemon cut
in slices with the peel on. Let them simmer for some
time, then take out the herbs, and put in a pint of
strong white wine, and a piece of butter rolled in flour.
Simmer all together till the fish are enough. While
they are doing, put in some veal gravy, and a quarter
of a pint of essence of ham ; let it boil a little, then
take up your fish, and pour this over them. — Serve up
with sauce, and garnish your dish, as before directed.
Plaice, and Flounders.
Lay them two hours in vinegar, salt, and water;
dry them in a cloth, and put them into a fish-pan, with
an onion, some whole pepper, and a little salt. Cover
them, and let them boil till enough. Serve with an-
chovy sauce, and plain melted butter ; or with shrimp,
or scy sauce. Soals may bo dressed in the same manner.
Skaite.
Clean it well, then cut it in long slips, cross-ways,
about an inch broad, and throw them into salt and wa-
ter ; if the water boils quick they will be done in three
minutes. Drain them well, and serve up with butter
and anchovy, or soy sauce.
Carp.
When you kill your carp, scale them, and slit the
tails, let them bleed into about half a pint of red wine,
with half a nutmeg grated; keep it stirring, or the
blood will congeal ; gut and wash them clean ; boil
the roes first, and then the carp ; fry some sippets, and,
lastly, dip some largo oysters in batter, and fry them of
NEW FAMILY COOKERY.
39
a fine brown. For sauce, take two anchovies, a piece
of lemon peel, a little horse-radish, and a bit of onion ;
boil these in water till the anchovies are wasted ; strain
the liquor into a clean saucepan, and add oysters stew-
ed, or a lobster cut small, (without the spawn) set it
over the fire, and let it boil ; then roll a good piece of
butter in flour, put it into your saucepan with the li-
quor, and boil all together till it is of a good thickness,
then pour in the wine and blood, and shake it about,
letting it only simmer. Take up the fish, put them
into a dish, and pour the sauce over them. Garnish
with fried oysters, fried parsley, and lemon: stick the
sippets about the dish, and lay the roe, some on the
fish, and the rest on the dish ; and send them to table.
This being an expensive method, you may dress
carp according to the following recipe for dressing
tench.
Tench.
Clean and put them into a stewpan, with as much
water as will cover them ; with some salt, whole pep-
per, lemon-peel, horse-radish, and some sweet herbs ;
boil them till they are enough. Take some of the li-
quor, a glass of white wine, a pint of shrimps, and an
anchovy, bruised ; boil all together in a saucepan, and
roll a piece of butter in flour, and put it into the sauce ;
when of a proper thickness, pour it over the fish. Gar-
nish with lemon and scraped horse-radish.
Sturgeon.
Boil it in as much water as will cover it, with two
or three bits of lemon-peel, some whole pepper, a stick
of horse-radish, and a pint of vinegar to every two
quarts of water. When it is enough, garnish the dish
with fried oysters, sliced lemon, and scraped horse-
» radish ; serve it up with melted butter, with anchovy
i sauce, the body of a crab bruised and put into the but-
i ter, and a little lemon-juice.
E 2
40
THE economist; or,
Mackarel.
Put them into warm water, and they will be done
enough in eight or ten minutes after it boils. Serve
them up with fennel and butter, and green gooseber-
ries scalded.
Herrings
Put them in boiling water, and boil them eight or
ten minutes. Serve them up with parsley and b .tter,
or sour sauce.
Trout.
Boil them in vinegar, water, and salt, with a piece
of horse-radish ; serve them up with anchovy sauce or
plain butter.
Pike, or Jack.
Clean, your fish well with salt and water, fasten the
tail in the mouth with a skewer, then put it into a
stewpan with enough water to cover it, a little vine-
gar and salt, and a piece of horse-radish sliced. Gar-
nish with lemon and scraped horse-radish, and anchovy,
shrimp, or soy sauce; or melted butter and ketchup.
Eels.
Skin, gut, and wash them well, cut off the heads, dry
them, and twist them round on your fish-plate. Boil
them in salt and water, and serve them up with melt-
ed butter arid parsley. — If you only boil them in such
a quantity of water as will just cover them, the liquor
will be exceeding good, and very beneficial to we. k or
consumptive constitutions.
Mullets
These must be boiled in salt and water. When they
are enough, pour away part of the water, and put to
the rest a pint of red wine, some salt and vinegar, two
onions sliced, with a bunch of sweet herbs, some nut-
meg, beaten mace, and the juice of a lemon. BoU
NEW FAMILY COOKERY.
41
these well together, with two or three anchovies.
Then put in the fish, and when they have simmered in
it some time, put them into a dish, and strain the sauce
over them. You may add shrimp or oyster sauce ac-
cording to your discretion.
Turtle.
Fill a kettle with water sufficient to scald the calla-
pach and callapee, the fins, &c. Hang up your turtle
by the hind fins, cut off his head, and save the blood;
with a sharp pointed knife separate the callapach from
the callapee (or the back from the belly part) down to
the shoulders, so as to come at the entrails, which take
out, and clean as you would those of any other ani-
mal, then throw them into a tub of clean water, taking
care not to break the gall, but to cut it from the liver,
and throw it away. Then separate each distinctly,
and put the guts into another vessel, open them with
a penknife from end to end, wash them clean, and
draw them through a woollen cloth, in warm water, to
clear away the slime ; put them into clean cold water
till they are used, with the other entrails, which must
be all cut up small, to be mixed in the baking dishes
with the meat. This done, separate the back and the
belly pieces entirely, cutting away the fore fins by the
upper joint, which scald, peel off the loose skin, and
cut them into small pieces, laying them by themselves,
either in another vessel, or on the table, ready to be
seasoned. Then cut off the meat from the belly part,
and clean the back from the lungs, kidneys, &c. and
that meat cut into pieces as small as a walnut, laying
it likewise, by itself.. After this scald the back and bel-
ly pieces, pulling off the shell from the back, and the
yellow .skin from the .belly; when all is made white
and clean, with a cleaver cut those up likewise into
pieces about the bigness or breadth of a card. Put
these pieces into clean cold water, wash them out, and
e 3
42
THE ECONOMIST^ OR,
place them in a heap on the table, so that each part
may lie by itself.
The meat being thus prepared and laid separate for
seasoning, mix two third parts of salt, or rather more,
and one third part of cayenne pepper, black pepper, a
nutmeg, and mace pounded fine, together ; the quan-
tity to be proportioned to the size of the turtle, so that
in each dish there may be about three spoonsful of sea-
soning* to every twelve pounds of meat.
Your meat being thus seasoned, take some sweet
herbs, let them be dried and rubbed fine, and having
provided some deep dishes to bake in, ( which should
be the common brown ware) put in the coarsest part of
the meat at bottom, with about a quarter of a pound of
butter in each dish, and then some of each of the se-
veral parcels of meat, so that the dishes may be all
alike, and have equal proportions of the different parts
of the turtle, and, between each laying of the meal,
strew a little of the mixture of sweet herbs. Fill your
dishes within an inch and a half, or two inches of tl>e
top ; boil the blood of the turtle, and put into them ;
lay on forcemeat-balls made of veal or fowl, highly sea-
soned with the same seasoning as the turtle ; put in
each dish a gill of good Madeira wine, and as much
water as it will convenieatly hold ; then break over it
five or six eggs, to keep the meat from scorching at
the top, and over that shake a handful of shred pars-
ley, to make it look green ; when done, put your dishes
into an oven made hot to bake bread, and in an hour
and a half, or two hours, (according to the size <4
your dishes) it will be sufficiently done.
NEW FAMILY COOKERY.
ROASTING in GENERAL.
OBSERVATIONS.
Butcher’s meat, in general, requires a quarter of
an hour to each pound in roasting-; and an extra quar-
ter or half-hour, according to the size of the joint, the
strength of the fire, or the coldness of the weather.
Make a fire in proportion to the meat you intend,
to roast; if a thin piece, make a small brisk fire, that
it may be done quick, and if large, in proportion.
Keep your fire always clear at the bottom.
Pork, veal, and lamb, if not well done, are unwhole-
some ; but mutton, and beef, are esteemed by most peo-
ple rather under-done.
Large joints of beef, or mutton, and always of veal,
should have paper placed over the fat, to prevent be-
ing scorched.
Wild fowls must be roasted with a clear, brisk fire,
and when they are frothy, and of a light brown colour,
they are enough. Care must be taken not to over-do
them, as the loss of gravy will produce a want of the
flavour. Tame fowls require more roasting, and to be
often basted, to keep up a strong froth, which makes
them look well when brought to table. Pigs and
geese must be done with a quick fire, turned quick,
and frequently basted. Hares and rabbits require time
and care, or the body will be done too much, and the
the ends too little.
BUTCHER’S MEAT-
Beef.
A sirloin, of from twenty-five to thirty pounds, will'
require four hours.
44
THE ECONOMIST ; OR,
A part of it, from twelve to fifteen pounds, two
hours and three quartens, or three hours.
A piece of ribs of the same weight, much the same
time.
A rump, four hours.
Garnish your dish with scraped horse-radish, and
serve it up with potatoes, brocoli, French beans, cau-
liflowers, or celery.
Beef, to equal Hare.
Soak the inside of a large sirloin of beef, in a glas:
of port wine and a glass of vinegar mixed, for forty-
eight hours ; stuff it as the pudding for a hare, and roll
it up tight. Roast it on a hanging spit, and baste it
with a glass of port wine, the same quantity of vine-
gar, and a tea-spoonful of pounded allspice. Larding
it improves the look and flavour. Serve with a rich
gravy in the dish, currant jelly, and melted butter.
Mutton and Lamb.
The leg, shoulder, and loin, will require a quarter of
an hour to each pound of meat ; the neck and breast,
not so much. Mutton and lamb must be roasted with
a quick clear fire. Baste it as soon as you lay it down,
sprinkle on a little salt, and, when near done, dredge
it with flour. In dressing the loin, the chine (which
is the two loins,) and the saddle (which is the two
necks and part of the shoulder cut together,) you must
raise the skin, and skewer it on, and when near done,
take off the skin, and baste it to froth it up.
The proper sauces to mutton and lamb are, pota-
toes, pickles, celery raw or stewed, brocoli, French
beans, and cauliflower ; and mint 6auce for lamb. To
a shoulder of mutton may be added onion sauce, which
make thus: boil eight or ten large onions, changing
the water two or three times while boiling. When
enough, chop them on a board, to keep them from
growing of a bad colour ; put them into a saucepaat
NEW FAMILY COOKERY.
45
with a quarter of a pound of butter, and two spoons-
ful of thick cream ; boil it a little, and then pour it in-
to a large boat or bason, and serve it up with the
meat.
Mutton, like Venison.
Take a hind quarter of mutton, cut like « haunch:
lay it in a pan, with the back side of it down ; pour a
bottle of red wine over it, and let it lay twenty-four
hours ; spit it, and baste it with the same liquor and
butter when roasting1. It should have a quick fire.
Serve with good gravy in a boat, and currant jelly in
another.
Leg of Mutton stuffed.
Stuff a leg of mutton with mutton suet, salt, pepper,
nutmeg, grated bread, and yolks of eggs, and stick it
over with cloves ; when about half done, cut off some
of the under side of the fleshy end in little bits: put
them into a pipkin, with a pint of oysters, and the li-
quor, a little salt, mace, and half a pint of hot water ;
stew them till half the liquor is wasted, add a piece of
butter rolled in flour, shake all together, and when
the mutton is enough, pour the sauce over it, and send
it to table. Serve with plain gravy, and the sauce as
usual for mutton.
Chine of Mutton.
Raise the skin near the rump, without taking it quite
oft‘, or breaking it. Take lean ham, truffles, morels,
spring onions, parsley, thyme, and sweet herbs, chop-
ped small, with spice, pepper, and salt. Strew them
over the mutton, where the skin is taken off; put the
skin over it neatly, and tie over it some white paper,
well buttered. When nearly done, take off the paper,
strew over it some grated bread, and when of a fine
brown, take it up. Serve with good plain gravy, po-
tatoes, brocoli, French beans, or cauliflowers.
46
THE economist; or,
House Lamb
A fore quarter of house lamb will take an hour and
a half roasting; a leg three quarters of an hour.
When it is done, put it into the dish, cut off the shoul-
der, pepper and salt the ribs, and" squeeze a Seville
orange between. Serve it up with sallad, brocoli, po-
tatoes, and celery raw or stewed.
Veal
Veal will take about a quarter of an hour to each
pound in roasting. The fat of the loin and lillet must
be covered with paper, as we have before observed.
The fillet and shoulder must be stuffed with the follow-
ing composition — a quarter of a pound of suet chop-
ped fine, parsley and sweet herbs chopped, grated
bread and lemon-peel ; pepper, salt, a little nutmeg,
and the yolk of an egg. Mix these together, and stuff
them into your veal as secure as you can, that it may
not fall out while roasting. The breast must be roast-
ed with the caul on till it is near enough ; then take
it off, and flour and baste the meat. Put it in your
dish, pour a little melted butter over it, and serve it
up with any of the following sauces; sallad, pickles,
potatoes, brocoli, cucumbers raw or stewed, French
beans, peas, cauliflowers, celery raw or stewed.
Pork.
Pork must be well done. Take a sharp penknife,
and cut the skin across of a leg or loin, which will not
only make the joint more convenient to carve, but wHl
also make the rind, or crackling, more pleasant to eat.
A leg of pork, if not particularly objected to, should
be stuffed at the knuckle part with sage and onion
chopped fine, and pepper and salt; or cut a hole un*
der the twist, and put the seasoning there, and faster
it with a skewer. Roast it crisp, as it will make the
crackling eat the better. A spare-rib should be basted
NEW FAMILY COOKERY.
4/
with a little bit of butter, a very little jdust of flour,
and some dried sage shred small. The proper sauces
for roast pork are, potatoes, mustard, and apple sauce.
For a leg of pork, have a little drawn gravy ready
against it is done, and pour it into the dish when you
serve it up.
The best way of dressing a griskin, is to put it in as
much cold water as will cover it, and let it boil up :
instantly take it off, rub some butter over and flour it,
and put it in a Dutch oven before the fire ; a very few
minutes will do it.
Rolled Neck of Pork.
Take out the bones ; put a force-meat of chopped
sage, a few crumbs of bread, pepper, salt, and two or
three allspice, over the inside : roll the meat as tight as
you can, and roast it slowly ; put it down at a mode-
rate distance at first.
2 JVg.
Stuff the belly with a stuffing made of bread crumbs,
some sage leaves, and an onion chopped small, a little
pepper and salt, and a piece of butter mixed together
with two eggs, and then sew it up. When it is spit-
ted rub it over with a soft brush dipped in sweet oil,
and roast it gently. It will take about an hour and a
half. When it is done, cut off the head, and part both
that and the body in two down the middle. Put the
brains and the stuffing into a saucepan with some good
gravy, give them a boil, and serve up the pig with
the sauce under it. Lay the two parts of the head
one on each side of the dish, and the ears one at each
end of it. Some currants, very clean washed, rubbed,
and dried, should be served with it in a tureen.
A porker’s head may be dressed the same way.
Calf’s Head.
Take out the bones, wash and cleanse it well, and
48
THE economist; or,
dry it in a cloth. Make a seasoning- of bealen mace,
pepper, salt, and nutmeg-, some bacon cut very small,
and grated bread. Strew it over the head, roll it up,
skewer it, and tie it with tape. Baste with butter,
and when done, pour rich veal gravy over it, and
serve with mushroom sauce.
Tongues, or Udders.
Parboil the tongue before you put it down to roast ;
stick a few cloves about it, baste it with butter, and
serve it up with gravy and sweet sauce. An udder
may be roasted after the same manner, and eats very
well.
Ham, or Gammon of Bacon.
When you dress these, take off the skin, and lay the
meat in luke-warm writer for two or three hours.
Then put it into a pan, and pour over it a quart of Ca-
nary wine, and let it soak about half an hour. When
spitted, put a sheet of paper over the fat side, pour
the wine in which it was soaked, into the dripping-pan,
and baste the meat with it all the time it is roasting.
When it is enough, take off the paper, and dredge it
well with crumbled bread and parsley shred fine.
Make the fire brisk, and brown it well. If you serve
it up hot, garnish with raspings of bread ; but if cold,
for a second course, garnish with green parsley.
NEW FAMILY COOKERY.
40
POULTRY FOR ROASTING.
, Turkey.
Make the following' force-meat, and stuff it in fhe
craw, a pound of veal, as much grated bread, a pound
of suet beat fine, a little parsley and thyme, two cloves,
half a nutmeg' grated, a tea-spoonful of shred lemon-
peel, a little pepper and salt, and the yolks of two
eggs. Baste it well, and froth it up. When the smoke
draws from the breast to the tire, you may be certain
it is nearly done. A large turkey w ill take an hour
and twenty minutes ; if young, an hour; but this de-
pends much on the strength of the tire. Serve it up
with gravy alone, or brown celery, or mushroom sauce.
Turkey with Chesnuts.
Roost twenty or thirty chesnuts, peel them, except
eight or ten, and bruise them in a mortar, with the li-
ver, a quarter of a pound of lean ham, well pounded,
and sweet herbs and parsley chopped fine ; season
with mace, nutmeg, pepper, and salt; put them into
the belly of the fowl ; and tie the vent and neck close.
For sauce, take the remainder of the chesnuts, cut them
in pieces, and put them in a strong gravy, with a glass
of white wine: thicken with butter rolled in flour.
Garnish with orange and water-cresses.
The Germans dress fowls in a similar way, with the
addition of sausages cut in slices and fried. — Ducks
may be dressed the same.
Chickens and Fowls.
A small chicken will not require above twenty mi-
nutes ; a well-grown fowl half an hour ; and a
large one, three quarters of an hour. Serve these
like turkey, with gravy and bread sauce; or with oys-
ter, or egg sauce, for fowls. Or parsley and butter
poured over for chickens.
f
50
THE ECONOMIST ; OR,
Goose.
Stuff it with chopped sage and onions. A full-grown
goose will require an hour, or little more, to roast it.
If not young, rather longer time must be allowed.
Serve it up with gravy and apple sauce. A green
goose will not take above three quarters of an hour
roasting. This is not always stuffed. Serve this with
gravy and gooseberry sauce, or with green peas, or a
green sauce made thus. Haifa pint of sorrel juice, a
spoonful of white wine, a little nutmeg, and grated
bread; boil it over a gentle fire, and sweeten it with
pounded sugar; put some strong gravy in the dish.
Garnish with lemon.
Ducks
Are stuffed as geese. They will require from half to
three quarters of an hour, according to the size. Serve
them up with gravy. Ducklings will not require longer
roasting than from twenty-five minutes to half an
hour.
Guinea and Pea Fouls
Are roasted the same as partridges and pheasants.
rig eons
Require from a quarter of an hour to twenty raimit cs,
according to the size. The inside may be stuffed w,th
chopped parsley if approved. Serve up with parsley
and butter.
Another way to roast pigeons is to stuff the inside
with chopped parsley, pepper, salt, and a piece of but-
ter, mixed together. The necks must be tied close', and
they must be hung before the fire to roast, by a string
tied round the legs and rump. They should be kept
constantly turning very quick. When done, serve
them up in their own gravy, of which there will be
plenty.
NEW FAMILY COOKERY
51
GAME for ROASTING.
Haunch of Venison.
Wipe it well in every part, and take off the skin
from the upper side, rub a piece of butter over the fat,
and dredge it with flour. Butter a large sheet of
writing paper well, lay it over the fat, and put on
two or three more sheets of paper over that, and tie
them well on with twine. Lay it down to the fire at
a considerable distance, bringing it gradually nearer.
A large haunch should be allowed four hours, not to
hurry it in the doing. Keep it well basted. About Ten
minutes before you take it up, cut the string and drop
off the paper, sprinkle it with salt, and froth it well
with butter and flour. Serve it with gravy in a tu-
reen, and currant jelly in a glass.
Shoulder and neck of venison should be dressed io
the same manner. A shoulder will take about two
hours and a half roasting, and a neck, not quite two
hours.
Some cover a haunch with paste, which is as bad as
taking it, the paper will be found sufficient to keep it
from scorching.
Hare.
When you have cased and trussed it, make a pud-
ding thus: a quarter of a pound of beef suet, as much
bread crumbs ; the liver, some parsley and lemon-peel
shred fine, seasoned with pepper, salt, and nutmeg.
Moisten it with an egg, and put it into the belly, sew
it up, and lay it down to a good fire ; put a quart of
milk, and live or six ounces of butter into your pan,
and baste it with this till the whole is used : about five
minutes before you take it up, dust on a little flour,
and baste with fresh butter, to make a good froth.
F 2
THE economist; or,
Put a little gravy in the dish, and the rest in a boat.
Garnish your dish with lemon.
A Rabbit — Harc-fashio-n.
Let it hang in the skin three or four days; skin if,
and lay it for twenty-four hours in a seasoning of black
pepper 'arid allspice in powder, a glass of port, and an
equal quantity of vinegar. Turn it frequently ; stuff it
as a hare, and use for it the same sauce.
Rabbits.
Either roast them with stuffing like a hare, and
serve them with gravy, or without stuffing, and serve
them with parsley and butter, with the livers boiled,
chopped, and put into it. Half an hour will roast
good si/.ed rabbits; twenty minutes small ones. Baste
them with butter.
Pheasants.
A cock pheasant will require about half an hour, or
thirty-five minutes, or if old a little longer. A hen
from twenty-live minutes to half an hour. Serve them
with gravy and bread sauce, or fried bread crumbs.
Partridges.
• ”
Partridges will take about twenty minutes. Serve
them up with gravy and fried bread crumbs, or bread
sauce. Melted butter is often served with fried bread
crumbs, instead of gravy. Grouse, and gray plover's,
should be dressed as partridges, but do not require so
long time in roasting.
Woodcocks
Spit them on a bird-spit, without drawing ; flour
and baste them with butter; have ready a slice of
bread toasted brown, lay it in a dish, and set it un-
der your birds. When they are enough, take them up.
and lay them on the toast. Serve with melted but-
NEW FAMILY COOKERY.
38
ter. Garnish with orange or lemon. Snipes, quails,
ruffs and rees, land rails, and green plovers, should
be dressed in the same manner.
Wheat Ears and Ortolans.
Spit them sideways, baste them with butter, and
strew bread crumbs on them whilst roasting. Serve
up with fried bread crumbs around them, garnish with
lemon, and gravy sauce or melted butter, in a boat.
Larks.
Truss them with their legs across, put them on a
skewer, and tie the skewer to a spit. Strew them
with crumbs of bread, mixed with a little Hour, while
roasting. Eight or ten minutes will do them enough.
Serve them up with fried bread crumbs in a dish, and
melted butter, or gravy, in a tureen.
Most small birds may be roasted in the same man-
ner.
Wild-ducks, Widgeons, Teal, 8?c.
A wild-duck, or a widgeon, requires from twenty to
twenty-five minutes roasting, according to the size. A
teal, from fifteen to twenty minutes; and all other
birds of this kind, in proportion to their size, a longer
or a shorter time. Serve them up with gravv,and le-
mons cut in quarters, to use at pleasure.
Woodcocks and Snipes, a French way.
Take the trails out, and chop them all but the sto-
machs, with some grated bacon, or a piece of butter,
some parsley and chives, and a little salt. Put this in-
to the bodies of the birds, sew up the openings, and
roast them with bacon, and paper over them. When
done serve them up with sauce it l’Espagnole.
F 3
S' 4
THE ECONOMIST ; OR,
FISH FOR ROASTING.
Corf’s Head
Wash it thoroughly clean, score it with a knife,
-strew a little salt on it, and if you have it, put it into a
large tin oven; if not, lay it in a stewpan before the
lire, with something behind the pan, that the fire may
have its proper effect on the meat. Throw, away all
the water that comes from it the first half hour, then
strew over it a little nutmeg, cloves, mace beat fine,
and salt. Flour it and baste it with butter; when it
lias lain some time thus, turn, season, and baste the
other side the same. Turn it often, continue the bast-
ing frequently, and strew on it some crumbs of bread.
If it is a large head, it will take four or five hours,
Have ready some melted butter, with an anchovy, some
of the liver of the fish boiled and bruised fine, and mix
it well with the butter, and two yolks of eggs heat
fine. When these boil, strain them through a sieve,
and put them into the saucepan again, with a few
shrimps, two spoonsful of red wine, and the juice of a
lemon. When this has simmered for a minute or two.
put it into the pan in which the head was roasted, and
stir it well all together; then put it again into the
saucepan, and keep stirring it till it boils. Put the
head into a large dish, pour your sauce into a tureen,
and serve up hot to table. — Garnish with fried fish, le-
mon, and scraped horse-radish
Lobster.
About half-boil your lobster, then take it out of the
water, rub it well with butter, and lay it before the
fire; continue basting it with butter till it ^jas a fin®
froth, and the shell is of a dark brown. Then put it
into your dish, and serve it up with plain melted but-
ter in a tureen,
Nii>v family cookfry.
55
Pike.
Clean and gut a large pike, and lard it with bacon,
take thyme, savoury, salt, mace, nutmeg-, some crumbs
ut bread, beef suet, and parsley, all shred very line •
mix them with raw eggs, put “it in the belly'of the
pike, and sew it up; dissolve three anchovies in but-
tei, to baste it with; put two laths on each side the
pike, and tie it to the spit; serve with melted butter *
or oyster sauce. Garnish with lemon.
Eel.
Scour it with salt, skin it almost to the tail •’-ut
wash, and dry it: take a quarter of a pound of ’suet, ’
sweet herbs, and a shallot shred tine, and mix them to-
gether, with salt, pepper, and nutmeg; stuff the belly
with it, and then draw the skin over : tie it to the spit,
wash it with the yolk of an egg, and strew some sea-
soning o\ er it; baste it with butter, and serve it with
anchovy sauce.
Any other river or sea fish that are laige enough
may be dressed in the same manner.
Pipers.
Roast, or bake them with a pudding well seasoned.
If baked, put a large cup of rich broth into the dish -
v\ hen done, take the broth they are baked in, some es-
sence of anchovy, and a squeeze of lemon, and boil
them up together for sauce.
Escaloped Oysters.
Put them into escalop shells with crumbs of bread,
pepper, salt, nutmeg, arid a bit of butter, and roast
them before the lire in a Dutch oven
£G
THE economist; or,
BAKING IN GENERAL.
OBSERVATIONS
/• t.i. that needs to be observed previous to this mode
of cooking, is to have the pans, or other vessels you
.‘C4)d your provisions in to the oven, perfectly clean,
so that the care you have taken in preparing the ar-
ticle may not be injured from neglect in cleanli-
ness.
BUTCII ER S MEAT.
Bump of Beef.
Cut out the bone quite clean, then beat the flesh
with a rolling-pin, and lard it with a piece of bacon
cut out of the back. Season the bacon with pepper,
salt, and cloves, and lard across the meat, that it may
cut out handsome. Season the meat with pepper, salt,
and cloves ; put it into an corthern pot with all the
broken bones, half a pound of butter, some bay leaves,
whole pepper, one or two sbalots, and some sweet
herbs. Cover the top of the pan quite close, send it.
to the oven, and it will be done in about six hours.
When enough, skim off the fat clean, put the meat in-
to a dish, and serve it up with some dried sippets, and
its own liquor poured into the dish.
Leg of Beef.
Cut off the meat from a fine leg of beef, and let the
bones be well broken in pieces. Put the whole into
on earthen pan, with two onions, and a bundle of
sweet herbs, and season it with whole pepper, a
few cloves, and blades of mace. Cover it with water,
and having tied the top of <he pan quite close with
NEW FAMILY COOKERY.
S7
brown paper, put it into the oven to bake. When
enough, skim off the fat, strain the liquor through a
sieve, pick out all the fat an<l sinews, and put them
into a saucepan with a little of the gravy, and a pieoe
of butter rolled in flour. Set the saucepan on the fire,
shake it often, and when it is hot, pour it into the dish
with the meat, and send it to table. Ox-cheek may
be done in the same manner.
Calf' 8 Head.
When the head is properly cleansed, put it into an
earthen dish, or pan, and rub the inside with butter.
Put some long iron skewers across the top of the dish,
and lay the head on them. Grate some nutmeg over
the head, with a few sweet herbs shred small, some
crumbs of bread, and a little lemon-peel cut fine.
Then flour it all over, stick pieces of butter in the
eyes, and on different parts of the head, and send it to
the oven. Throw a little pepper and salt over it, and
put into the dish a bunch of sweet herbs, an onion, a
blade of mace, some whole pepper, two cloves, and a
pint of water, and boil the brains with some sage.
When the head is enough, lay it on a dish, and keep
it warm ; then stir all together in the dish, and put it
into a saucepan, and when it is hot, strain it off, and
pour into the saucepan again. Put in a piece of but-
ter rolled in flour, the sage and brains chopped fine, .a
spoonful of ketchup, and two of red wine. Boil them
well together, pour it over the head in the dish, and
seud it to table.
A Pig.
Tut your pig into a dish well buttered, flour it all
over, rub some butter on the pig, and send it to the
oven. When you think it is enough take it out, rub it
over with a buttered cloth, and put it in the oven
again till it is dry ; then take it out, lay it in a dish,
land cut it up. Skim oil' the fat from the dish it was
58
THE economist; or,
baked in, nrul some good gravy will remain at the
bottom. Put to tliis a little veal gravy, with a piece
of butter rolled in flour, and boil it up with the brains ;
pour it into a dish, and mix it well with the sage that
comes out of the belly of the pig. Serve it up hot to
table with apple sauce and mustard.
A Bullock’s, or Calf ’8 Heart.
Mix some crumbs of bread, chopped suet, (or a bit
of butter) parsley chopped, sweet marjoram, lemon-
peel grated, pepper, salt, and nutmeg, with the yolk
of an egg, well together, stuff the heart with it, and
send it to the oven. "When done, serve it up with
gravy, melted butter, and currant jelly in boats. The
same methods are to be used whether you bake or
roast it : but if care is taken, baking it is the best way,
as it will be more regularly done than it can be by
roasting. '
FISK for BAKING.
/ Cod’s Head.
When you have cleansed and washed it, lay it in
the dish, which you must first rub round with butter.
Put in a bunch of sweet herbs, an onion stuck with
cloves, three or four blades of mace, some pepper, a
nutmeg bruised, a little lemon-peel, a piece of horse-
radish, and a quart of water. Dust the head with
flour, grate a little nutmeg over it, stick bits of butter
on various parts, and sprinkle raspings all over it, and
send it to the oven. When done, take the head out of
the dish, and put it into that it is to be served up in.
Set the dish over boiling water, and cover it close, to
prevent its getting cold. In the mean time, as expe-
ditiously as you can, pour all the liquor out of th®
dish in which it was baked into a saucepan, and let it
NEW FAMILY COOKERY.
59
boil three or four minutes; strain it, and put to it a
giH of red wine, two spoonsful of ketchup, a pint of
shrimps, half a pint of oysters, a spoonful of mushroom
pickle, and a large piece of butter rolled in flour. Stir
all well together, and let it boil till it is thick ; then
strain it, and pour into the dish. Havo ready some
toasted bread cut three -corner- ways, and fried crisp.
Stick some pieces of the toast about the head and
mouth, and lay the remainder round the head. Gar-
nish with crisped parsley, lemon notched, and scraped
horse-radish.
Salmon.
Gut your fish into slices about an inch thick, and
make a force-meat of some of the flesh of the salmon,
and the same quantity of the meat of an eel, with a
few mushrooms. Season it with pepper, salt, nutmeg,
and cloves, and beat all together till it is very tine.
Boil the crumb of a roll in milk, and beat it up with
four eggs till it is thick; let it cool, add four more
raw eggs, and mix it well together. Take the skin
from the tish, and lay the slices in a dish. Cover
every slice wi h a force-meat, pour some melted but-
ter over them, with t few crumbs of bread, and place
oysters round the dish. Put it into the oven, and
when it is of a fine brown, pour over it a little melted
butter, with some red wine boiled in it, and the juice
of a lemon, and serve it hot to table.
Carp.
Take a brace of carp, and butter the pan in which
' they are to be baked, and put them into it. Let it be
large enough to hold them at full length., or they will
be apt to break. When in the pan, season them with
a little pepper, mace, cloves, nutmeg, some sweet
herbs, an onion, and an anchovy: pour in a bottle of
white wine, cover them close, and put them in an
oven. If of a large size they will take an hour
50
THE ECONOMIST OR
baking1; but if small, a less time will do. When
enough, take them out of the pan, and lay them in a
dish. Set it over boiling water to keep it hot, and
cover it close. Pour the Pquor in which they were
baked into a saucepan; let it boil a minute or two,
strain it, and add half a pound of butter rolled in Hour.
Keep stirring it all the time it is boiling; squeeze in
the juice of half a lemon, and put in a proper quantity
of salt, observing to skim all the fat off the liquor.
Pour the sauce over the fish, lay the rces round them,
■and garnish with lemon.
Eels and Lampreys.
Cut off their heads, gut and clean them. Make a
force-meat of shrimps or oysters chopped small, some
bread crumbled, a little lemon-peel shred fine, the
yolks of two egg-s, and a little salt, pepper, and nut*
meg. Put this into the bellies of the fish, sew thorn
up, and lay them round on the dish. Put flour and
butter over them, pour a little water into the dish,
and hake them in a moderate oven. When done, take
the gravy from under them, and skim off the fat;
strain it through a hair sieve, and add one tea-spoonful
of lemon-pickle, two of browning, a large spoonful
of walnut-ketchup, a glass of white wine, an anchovy ,
and a slice of lemon. Let it boil ten minutes, and
thicken with butter and flour. Garnish with lemon
and crisped parsley.
v Herrings.
Scale, wash, and dry them well in a cloth, then lay
them on a board, and mix a little black pepper, a few
cloves, and plenty of salt together: and rub the fish all
over with it. Lay them straight in a pan, cover them
with vinegar, put in a few bay leaves, tie a strong pa-
per over the top, and bake them in a moderate oven.
They may be eat either hot or cold: and if yon us6
NEW FAMILY COOKERY.
61
the best vinegar, they will keep good for two or
three months.
Sprats may be done in the same manner, and either
of them will furnish an occasional and pleasing relish.
Turbot.
Take a dish about the size of the fish, rub butter
thick all over it, throw on a little salt, a little beaten
pepper, half a nutmeg, and some parsley chopped fine.
Pour in a pint of white wine, cut off the head and tail,
and lay it in a dish; pour another pint of white wine
all over, grate the other half of the nutmeg over it, a
little pepper, some salt, and chopped parsley. Lay
pieces of butter here and there all over, then strew it
with flour and crumbs of bread. Send it to the
oven, and let it be done of a fine brown colour. When
you have it home, put the fish into the dish in which
you mean to serve it up, then stir the sauce in the dish
it was baked in, pour it into a saucepan, shake in a lit-
tle flour, let it boil, and stir in a piece of butter with
two spoonsful of ketchup. When it boils, pour it into
basons, and serve it up with the fish. Garnish your
dish with lemon ; you may add shrimp, anchovy, or
mushroom sauce.
Pike, with force-meat.
Gut it without cutting it open, and take care it is
well cleaned. Cut a notch down the back from head
to tail, turn it round, and fasten the tail in the mouth.
Make your force-meat with the udder of a leg of veal,
or the kidney part of a loin of lamb, some fat bacon
cut in dice, the spawn or melt of the fish, some green
onions, a mushroom or two, parsley and salt, and a lit-
tle nutmeg and pepper; add a bit of butter to fry it,
chop it well, with the crumb of a French roll soaked
in cream or milk. Pound all together in a mortar,
with three or four eggs, and fill the belly of your fish
with it, close up the part that was cut in the back, and
G
62
THE ECONOMIST ; OR,
make it nice and even. Then take two or three eggs.
beat them up, rub the fish well over with it, and strew
on some crumbs of bread. Put it in a gentle oven, and
proportion the time according to the size of the fish.
When done, use the following sauce: take two or
three ladles of good gravy, and add to it three large
spoonsful of whole capers, some parsley chopped fine,
the juice of two lemons, and a little minced shalot.
Pour this into a tureen, and serve it up hot with your
fish. Garnish with fried parsley.
Mackarcl.
Cut off the heads, wash and dry them in a cloth, cut
them open, rub the bone with a little bay salt beat
tine: strew over them some mace, black and white
pepper, and a few cloves, all beat fine; lay them in a
long pan, and between every layer of fish put two or
three bay leaves, and cover them with vinegar. Tie
writing paper over them first, and then thick brown
paper doubled. They must be put into a very slow
oven* and will take a long time doing. When they
are enough, uncover them, and let them stand till they
are cold ; then pour away all the vinegar they were
boiled in, cover them with some more vinegar, and put
in an onion stuck with cloves. JSend them to a very
slow oven again, and let them stand two hours. They
will keep good a considerable time. When you take
them out, let it be with a slice, as your hands will be
apt to break, and spoil them.
NEW FAMILY COOKERY.
03
BROILING in general.
OBSERVATIONS.
fN broilirtg, three thing's are to be observed. First
that your gridiron is clean, and your tire clear. Se-
condly, to turn your meat quick and often while broil-
mg- as it will be a means of preserving- the juices.
And, thirdly, to keep your meat hot till served up.
BUTCHER’S MEAT and POULTRY
Beef Steaks.
Broil them over a clear fire ; put into the dish a lit-
tle minced shalot or onion, and a table spoonful of
ketchup, and rub a piece of butter on the steak the
moment of serving-. Pepper and salt should be added
\vien taken oif the fire. Serve with scraped horse-ra-
dish, or oyster sauce.
Mutton Steaks.
If your steaks are off the loin, take off the skin with
a part of the fat. When your gridiron is hot, rub it
with fresh suet, lay on your steaks, and keep turning
them as quick as possible: without great care the fat
that drops from them into the fire will smoke and spoil
them ; but this may be in a great measure prevented
by placing your gridiron on a slant. When enough, nut
them into a hot dish, rub them well with butter slice
a shalot or onion very thin into a spoonful of water
and pour it on them, with a spoonful of ketchup.'
> erve t em up hot, with scraped horse-radish and
pickles, or celery, cucumber, or salad.
64
THE economist; ok,
Lamb Steaks.
Should be dressed as mutton, served up with the
same sauce, or green peas if in season.
Pork Chops.
In broiling- these the same rules are to be observed
as g-iven for mutton chops, except that they require
more doing. When they are enough, put a little good
gravy to them ; and if approved, strew over a little
sage shred very line. The only sauce is mustard.
Ox Palates.
Peel and put them into a stewpan with a bit of but-
ter rolled in flour, salt, pepper, two shalots or an onion,
a clove of garlic, two cloves, parsley, a laurel leaf,
thyme, and as much milk as will simmer them till ten-
der. When done, rub them over with the yolks of
eggs and bread crumbs ; broil them slowly, and serve
them up with a sour sauce.
Chickens.
Slit them down the back, and season with pepper
and salt, lay them high, over a clear (ire, with the in-
side downward till they are half done; turn them,
taking care that the fleshy side does not burn ; throw
over them some line raspings of bread, and broil them
of a fine brown. Let your sauce be good gravy, with
mushrooms ; garnish with lemon, and the livers and
gizzards devilled.
Pidgeons
Must be done very slowly over a clear fire. If vou
broil them whole, take some parsley shred fine, a piece
of butter as big as a walnut, with a little pepper and
salt, and put into their bellies, tying both ends with a*
bit of thread. If you split them, season the insides-
with pepper and salt; and when done, serve them up
with parsley and butter poured over them. — They willl
NEW FAMILY COOKERY.
be quicker done by being1 slit ; but the best method is
to broil them whole.
FISH for BROILING.
Salmon.
Cut slices, an inch thick ; season them with pepper
and salt: lay each slice in white paper, well buttered,
and twist the ends of the paper. Broil them over a
clear lire six or eight minutes. Serve up in the paper,
with anchovy sauce.
Dried Salmon.
Soak it for two or three hours, then lay it on a grid-
iron, and shake over it a little pepper. It will take
but a short time, and when done, serve up with melt-
ed butter.
Cod, Whiting, or Haddock.
Cut them in slices, and flour them ; set your grid-
iron high over a clear lire, and broil them of a fine
brown. Serve with lobster, or shrimp sauce.
Crimp Cod.
Take large slices, flour them, and broil them of a
fine brown ; serve with lobster, anchovy, oyster, or
shrimp sauce
Cod Sounds.
Lay them in hot water a few minutes ; then take
them out, rub them well with salt, and take otf the
skin and black dirt, that they may look white. Then
put them into water, and give them a boil, take them
out, flour them well, strew on some pepper and salt,
and lay them on a gridiron. When enough, lay them
on your dish, and pour over them melted butter and
mustard.
f.O the economist ; on,
Trout.
Scale, clean, and dry it well ; tie it round With pack-
thread to keep it in shape; put it high over a cle*af
tire, and do it gradually. Cut an anchovy, melt some
butter, with a little flour, pepper, salt, nutmeg, and
half a spoonful of vinegar. Pour it over the trout, and
serve it up hot.
Mackarel .
Wash them clean, cut off their heads, and take out
the roes at the neck end. Boil the roes in a little wa-
ter; then bruise them with a spoon, beat up the yolk
of an egg, with a little nutmeg ; a little lemon-peel cut
tine, some thyme and parsley chopped fine, a little salt
and pepper, and a few crumbs of bread. Mix these
well together, and put it into the fish ; flour them
well, and broil them nicely. Let your sauce be melt-
ed butter, with a little ketchup, walnut pickle, or soy.
Another Way.
Cut them open and sprinkle them with pepper and
salt. When done, raise up the bone, and spread a
lump of butter over it. , Garnish with parsley, and
serve it up hot.
Eels.
Skin, cleanse, and dry your eels, rub them with the
yolk of an egg; strew over them some crumbs of
bread, chopped parsley and sage, and season them with
pepper and salt. Baste them with butter, and then
put them on the gridiron over a clear fire. When
done, serve them up with melted butter and parsley.
Eels pitch-cocked.
Take a large eel, leave on the skin, and cut it in
three pieces: clean them well ; wet them with beaten
eggs, and strew over them some chopped parsley, pep-
per, salt, and mace, pounded fine. Broil them of a
NEW FAMILY COOKERY.
good brown. Serve with good gravy, or anchovy
sauce.
Another Way.
When you have gutted, cleansed, and properly dri-
ed them, sprinkle them with pepper, salt, and a little
dried sage, turn them backward and forward and skew-
er them. Rub your gridiron with beef suet, broil them
a good brown, and when done, put them into your
dish, and serve them up with plain melted butter for
sauce. Garnish your dish with fried parsley.
Skaite.
Hang the fins, or wings, for a day or two in the
open air before you dress them ; put them over a clear
tire, and when enough, rub them over with cold but-
ter.
Herrings.
Scale, gut, and cut off their heads ; wash them, and
dry them in a cloth; then dust them well with flour,
and broil them. Mash the heads, and boil them in
small beer or ale, with a little whole pepper and oni-
on. When it has boiled a quarter of an hour, strain it
off, thicken it with butter and flour, and a good deal of
mustard. Lay them, when done, in a dish, pour the
sauce into a boat, and serve up.
GS
THE ECONOMIST; Oh,
FRYING IN GENERAL.
Venison .
Make gravy with the bones ; cut the meat into slices,
fry it of a light brown, and keep it hot before the fire.
Put butter rolled in flour into the pan, and stir it round
till it is thick and brown. Add half a pound of pow-
dered sugar to the gravy made from the bones, and
some red wine. Make it the thickness of cream ;
squeeze in a lemon, warm the meat in it, put it into a
dish, and pour the sauce over it.
Beef Steaks.
Fry them over a brisk fire, with a little butter in
the pan, when they are of a nice light brown, take
them out, and put them in a dish before the fire.' —
Then take half a pint of hot gravy, and put it into the
pan with a little pepper and salt, and two or three
shalots chopped fine. Boil them up in the pan for two
or three minutes, pour the whole over the steaks.
Garnish with scraped horse-radish.
Beef Steaks another way.
Beat them well with a rolling-pin: put the lean on-
ly first into the frying-pan, with just as much butter
as will moisten the pan. Set it over a gentle fire,
turn the steaks often, and as the gravy comes from
them pour it into a bason ; when these are enough, fry
the fat by itself, and lay it upon the lean. For sauce
put a little ketchup, an anchovy, some minced onion,
a shalot, and a little pepper to the gravy, and heat
thorn all together while the fat. is frying.
NT£\V FAMILY COOKERY
69
Neck, or Loin of Lamb.
Cut your lamb into chops, rub them with the yolk of
an egg, and sprinkle over them some crumbs of bread,
mixed with a little parsley, and sweet herbs, and a lit-
tle lemon-peel, all chopped fine. Fry them in butter
till they are of a light brown, then put them into your
dish, and garnish with crisped parsley.
Or you may dress them thus :
Put them into the pan with half a pint of ale, and a
little seasoning, and cover them close. When enough,
take them out of the pan, lay them in a plate before
the Ore to keep hot, and pour all out. of the pan into a
bason; then put in half a pint of white wine, a few ca-
pers, the yolks of two eggs beat fine, with a little nut-
meg and salt; add to this the liquor they were fried in,
and keep stirring it one way all the time till it is
thick ; then put in the chops, shaking the pan for a
minute or two, lay the chops in the dish, and pour the
•sauce over them. Garnish with crisped parsley and
lemon.
Mutton Steak-9.
Mutton steaks may be done in the same way as
lamb, observing to cut off most of the fat, and to beat
them well, adding a little wralnut pickle to the gravy.
Veal Cutlets.
Cut your veal into slices of a moderate thickness, dip
them in the yolk of eggs beat up fine, and strew over
them crumbs of bread, some sweet herbs, shred lemon-
peel, and a little grated nutmeg, and fry them with
fresh butter. When the meat is done, take it out, and
lay it in a dish before the fire. Shake a little flour in-
to the pan, and stir it round; put in some gravy, with
the juice of a lemon, stir the whole well together, and
pour it over the cutlets. Garnish your dish with sliced
lemon.
70
THE F.CONOMIST OH,
Neat's Tongue.
Let it boil till tender, cut it into slices, and season
with nutmeg-, cinnamon, and sugar. Beat up the yolk
of an egg with a little lemon-juice, and rub it over
the slices with a feather. Make some butter boiling
hot in your pan, and put in the slices. Serve with
melted butter, sugar, and white wine made into a
sauce.
Cow Heel.
Split it asunder, and take out all the bones, then put
the meat into the pan with some butter. When it has
fried a few minutes, put in some mint and parsley shred
small, a little salt, and some beaten butter. Add the
yolks of two eggs beat fine, half a pint of gravy, the
j nice of a lemon or orange, and a little nutmeg.
When the foot is done, put it into your dish, and pour
the sauce over it.
Tripe.
Cut your tripe into square pieces of about three
inches, dip them into the yolk of eggs, fry them of a
fine brown, take them out of the pan, and lay them in
a dish to drain ; have ready a warm dish to put them
in, and send them to table with butter, and mustard.
Mutton Cutlets.
Mix some grated bread, a little thyme, parsley, and
lemon-peel shred small, with some nutmeg, pepper,
and salt ; cut a loin of mutton into steaks, and beat
them well, take the yolks of two eggs, and rub the
steaks all over. Strew on the mixture, and fry them
of a fine brown. For the sauce, use gravy, with a
spoonful or two of claret, and a little anchovy.
Sweetbreads.
Cut them into slices, beat up the yolk of an egg, and
rub it over with a feather. Season with pepper, salt.
NEW FAMILY COOKERY.
7!
and grated bread, and fry them in butter. Serve up
with melted butter and ketchup, and garnish with
crisped parsley, and small thin slices of toasted bacon.
Calf’s Brains.
Cut them into four pieces, and soak them in broth
and white wine, with two slices of lemon put into it
a little pepper and salt, thyme, laurel, cloves, parsley!
and shalots. When they have remained in this about
halt an hour, take them out and soak them in batter
made of white wine, a little oil, and. a little salt, and
lry them of a fine colour. You may strew crumbs of
bread over them mixed with the yolks of eggs. Serve
up with plain melted butter, and garnish0 with fried
parsley.
Calf’s Liver and Bacon.
Cut the liver in slices, fry it first, and then the ba-
con. lay the liver in a dish, and the bacon round it.
Serve up with gravy and butter, and a little lernon-
juice.
Street breads and Kidneys.
Split the kidneys, and fry them and the sweetbreads
in butter. Serve them with good gravy and mush-
rooms; garnish with fried parsley and sliced lemon.
Beef Collops.
Cut the beef into thin slices, about two inches long,
lay them upon your dresser, and hack them with the
back of a knife; grate a little nutmeg, and dust some
our over them; put them into a stewrpan, and as
much water as will be sufficient for sauce; shred an
onion and a little lemon-peel very fine, some sweet
herbs, and a little pepper and salt; roll a piece of but-
ter in flour, set them over a clear fire till they be*nu
to simmer, and shake them oiten ; lei them simmer for
ten minutes, take out the herbs, and dish them u-p.
Carnish with pickles and horse-radish.
7-2
THE ECONOMIST ; OR,
Scotch Collops.
Cut long- slices of veal very thin, lay on them thin
slices of fat bacon, and then a layer of force-meat, sea-
soned high. Roll the pieces very tig-ht, secure them
with a small skewer, rub them over with egg, and fry
them of a light brown.
Use strong beef gravy, with some browning and
mushroom added.
Sausages.
The mode of frying sausages in skins is so simple,
and generally known, that it needs no description.
Serve on stewed red cabbage; or mashed potatoes,
browned with a salamander, and garnish with the cab-
bage ; prick them with a fork before dressing, or they
will burst.
Sausages with Apples.
Take six apples; slice four about as thick as a crown
piece, cut the other two in quarters, fry them with the
sausages of a fine light brown, and lay the sausages in
the middle of the dish, and the apples round. Garnish
with the quartered apples.
Oxford Sausages.
Chop a pound and a half of pork, and the same of
veal, and three quarters of a pound of beef suet, mince
and mix them, steep the crumb of a penny loaf in wa-
ter, and mix it with the meat, with a little dried sage,
pepper, and salt, roll and fry them.
Veal Sausages.
Chop equal quantities of lean veal and fat bacon, a
handful of sage, a little salt and pepper, and a few an-
chovies. Beat all in a mortar; roll and fry them.
Serve them with fried sippets, or on stewed vege-
tables.
NEW FAMILY COOKERY.
73
Chickens.
Cut them into quarters, rub them with the yolk of
egg; strew over them some crumbs of bread, pepper,
salt, grated nutmeg, lemon-peel, and chopped pars-
ley. Try them in butter, and when done, put them in
a. dish before the fire. Thicken some gravy with flour.
Add a small quantity of cayenne pepper, some ketch-
up, and a little lemon-juice. Pour it over them, and
serve up.
F1SII for FRYING
OBSERVATIONS,
Observe, that fish for frying should be well dried in
a cloth, and floured. Put into your pan plenty of lard
or dripping, and let it boil before you put in the fish.
tV hen fried, lay them in a dish or hair-sieve to drain.
If you fry parsley, pick it carefully, dip it in cold wa-
ter, and throw it into the pan of boiling fat, and it
will crisp it of a fine green, if it does not remain too
long in the pan.
Many use butter or oil for frying fish, which is a
more expensive way.
Turbot.
Turbot for frying must be small, cut it across as if
ribbed, flour it, and put it in a large frying pan, with
lard enough to cover it. Fry it brown, and drain it.
Clean the pan; put in white wine enough almost to
(lover the fish, an anchovy, salt, nutmeg, and a little
ginger. Put in the fish, and stew it till half the li-
quor is wasted. 'Fake out the fish, and put into the
pan a piece of butter rolled in flour, and some minced
lemon. Let them simmer till of a proper thickness,
rub a hot dish with a piece of shalot, lay the turbot in
the dish, and pour th* hot sauce over it.
H
74
THE economist; or,
Soals.
Skin, nnd rub them over with the yolk of an egg,
and strew on them crumbs of bread. Fry them in
lard over a brisk fire till they are of a fine 1 i g-h t brown.
Then take them up, drain them, lay them in your dish,
and serve them up with plain melted butter in a tu-
reen. Garnish with green pickles.
Smects.
Wash them, and take away the gills, leaving in the
roes, dry them in a cloth, beat an egg very fine, rub it
over with a feather, and strew on crumbs of bread.
Fry them over a clear fire till they are of a fine
brown, and drain off the fat. Garnish with fried pars-
ley and lemon.
Carp.
Scale and slit them in two, sprinkle them with salt,
flour them, and fry them in lard. Make a ragoo with
a good fish broth, the melts of the fish, artichoke bot-
toms cut in small dice, and half a pint of shrimps ;
thicken it with the yolks of eggs, or a piece of butter
rolled in flour ; put the ragoo into a dish, and lay your
fish upon it. Garnish with fried sippets, crisp parsley,
and lemon.
Tench.
Slit the skin along the back, and with the point of
your knife raise it up from the bone ; then cut the
skin across at the head and tail, strip it off, and take
out the bone: take one of them, and mince the flesh
small, with mushrooms, chives, and parsley. Season
it with salt, pepper, beaten mace, nutmeg, and a few
savoury herbs minced small. Mingle them together,
pound them in a mortar with crumbs of bread, a little
Cream, the yolks of three or four eggs, and a piece of
butter. Stuff the fish with this force-meat ; put cla-
rified butter into a pan, set it over the fire, and when
NEW FAMILY COOKERY.
75
it is hot, flour your fish, fry them brown, and lay them
in a cloth before the fire to keep hot. Pour all the fat
out of the pan, put in a quarter of a pound of butter,
shake in some flour, and keep stirring it till the butter
is a little brown; then pour in half a pint of white
wine, half a pint of boiling water, an onion stuck with
cloves, some sweet herbs, and a blade or two of mace,
and stir them together. Cover them close, a id let
them stew softly for a quarter of an hour. Strain the
liquor, put it into the pan again, and add two spoons-
ful of ketchup, an ounce of truffles or morels boiled
tender in half a pint of water, pour the truffles and
water, with a few mushrooms, and half a pint of
oysters, with their liquor, into the pan.
When the sauce is enough, put your fish into the
pan, and make them quite hot, lay them in your dish,
and pour the sauce over them. Garnish with le-
mon.
Trout.
Scale, gut, and clean them, and take out the gills,
dry and flour them, and fry them till they are of a fine
brown; take them up, and melt anchovy and butter,
with a spoonful of white wine. Dish your fish, and
garnish with crisped parsley and sliced lemon. Pour
your sauce over the fish, or send it in a boat.
In this manner you may fry perch, jack, oach,
gudgeons, or a chine of fresh salmon.
Flat Fish.
Dry them well, rub them over with the yolk of an
egg, and dust over some flour; let the lard be ready
to boil before the fish is put in. Fry them, with a
quick fire, of a fine brown. Before they are dished
up, lay them on a drainer before the fire for two or
three minutes, to prevent their eating greasy. Serve
with anchovy, or soy sauce.
H 2
re
THE economist; or,
Skaite and Maids
Should be dipped in batter, or done with bread-
crumbs; it done with batter, will require more lard
to fry them.
Eels.
When properly cleaned, take off the heads, cut them
into pieces, season them with pepper and salt, strew
on some flour, and fry them till they are of a fine
brown. Drain them well before you lay them on the*
dish. Serve them up with melted butter and the juice
of a lemon squeezed into it. Garnish with crisped pars-
ley.
Lampreys.
When you clean them, be careful to save the blood,
and wash them thoroughly in warm water. Fry them
in lard, and when nearly enough, pour out the fat, put
a little white wine, and give the pan a shake round.
Throw in a little pepper, some sweet herbs, a few
capers, a piece of butter rolled in flour, and the blood
you saved from the fish. Cover the pan close, and
>hake it often. When they arc enough, take them out,
strain the sauce, put it into the pan again, and give it
a quick boil. Squeeze in the juice of a lemon, stir all
together, and when it boils, pour it over the fish, and
serve it up. Garnish with sliced lemon.
Mullets.
Score the fish across the back, and dip them in melt-
ed butter. Fry them in butter clarified, and when
enough, lay them on a warm dish. Serve them with
{■lain melted butter or anchovy sauce, garnish with le-
mon.
Herrings.
Scrape off all the scales, wash and dry them in a
cloth, and dredge them with flour. Fry them over a
brisk fire, and when done, set their tails up one against
NEW FAMILY COOKERY.
7?
another in the middie of the dish. Fry a large hand-
ful of parsley crisp, take it out before it loses its colour,
lay it round the fish, and serve them up with melted
butter, parsley, and mustard.
Gudgeons
Should be fried brown, and be well drained from
the fat. Serve with anchovy-sauce, or plain butter,
and garnish with lemon.
Oysters.
The largest oysters are best for frying. When you
have cleaned and rinced them, strew over them a lit-
tle grated nutmeg, a blade of mace pounded, a spoon-
ful of flour, and a little salt. Dip them singly into
batter, and fry them in lard till they are of a nice brown
colour, then take them out of the pan, put them into
your dish, and pour over them a little melted butter,
with crumbs of bread mixed. They make a good gar-
nish to any kind of fish.
STEWING in GENERAL.
BUTCHER’S MEAT.
Beef in a plain way.
Allow three quarters of a pint of water to a pound
of meat, cut the meat in square pieces ; put them into
a stewpan, with a little salt, pepper, dried marjoram
powdered, and two or three cloves. Cover the pan
very close, and stew it four hours over a slow fire.
Throw' into it as much turnips and carrots cut into
square pieces, as you think proper: add the white part
of a large leek, two heads of celery shred fine, a crust
of bread, burnt; pour it all into a tureen, and serve it
78.
THE economist; or,
np ho£. Garnish with boiled carrot sliced ; add half a
pint of red wine if approved.
Brisket of Beef.
Rub it with common salt and saltpetre, and let it lay
four days. Lard the skin with fat bacon, put it into a
stewpan, with a quart of water, a pint of red wine, half
a pound of butter, some sweet-herbs, three or four sha-
lots, some pepper, and grated nutmeg. Cover the pan
close, and stew it over a gentle (ire for six hours. Fry
some square pieces of boiled turnips brown. Strain the
liquor the beef is stewed in, thicken it with burnt but-
ter, mix the turnips with it, and pour all together over
the beef. Serve it up hot, and garnish with lemon,
sliced.
Rump of Beef.
Half roast your beef, then put it into a stewpan, with
two quarts of water, and one of red wine, three blades
of mace, a shalot, one spoonful of lemon pickle, two
of walnut ketchup, and the same of browning. Put in
cayenne pepper and salt to your taste. Cover it close,
stew it over a gentle lire for two hours; then take up
your beef, and lay it in a dee)) dish, scum off the fat,
and strain the gravy; put in an ounce of morels, and
half a pint of mushrooms; thicken your gravy, and
pour it over the beef. Garnish with force-meat balls
and horse-radish.
Beef Steaks.
Half boil the steaks ; then put them into a stewpan.
and season with pepper and salt, cover them with gra-
vy, and put in a piece of butter rolled in flour. Stew
them gently for half an hour, add the yolks of two
eggs beat up, stir all together lor three or four mi-
nutes, and serve them up. Garnish with pickles, and
horse-radish scraped.
new family cookery.
79
Beef Gobbets.
Cut any piece of beef, except the leg", into small
pieces, and put them into a stewpan. Cover them
with water, and stew them an hour, put in a little
mace, cloves, and whole pepper, tied loosely in a piece
of muslin, with some celery cut small. Add some salt,
turnips and carrots pared and cut in slices, a little
parsley, some sweet herbs, a crust of bread, and an
ounce of rice. Cover it close, and stew it till the meat
is tender. Then take out the herbs, spices, and bread,
and add a French roll nicely toasted, and cut into four
parts. Put them into your tureen, pour in the meat
and sauce, and serve up.
Neat's longue.
Put it into your stewpan with water sufficient to co-
ver it. When it has stewed two hours, take it out,
peel it, and put it in again, with a pint of strong- gra-
vy, half a pint of white wine, some sweet herbs, a lit-
tle pepper and salt, some mace, cloves, and whole pep-
per, tied in a muslin rag; add a spoonful of capers
chopped, some turnips and carrots sliced, a piece of
butter rolled in flour. Let the whole stew together
gently for two hours; then take out the spice and
herbs, put the tongue into your dish, strain the sauce,
pour it over, and serve it up.
Ox Palates.
Lay them in warm water for half an hour, wash and
put them into a pot, cover it with brown paper, tie it
down close, and send it to the oven with as much wa-
ter as will cover them. When they are tender,
skin them, and cut them into pieces about half an inch
in breadth, and three inches long. Put them into a
stewpan, wit' a pint of veal gravy, one spoonful of
Madeira, the same of ketchup and browuiing, an onion
stuck with cloves, and a slice of lemon. Stew them
half an hour, then take out the onion and lemon.
80
THE ECONOMIST ; OR,
thicken your sauce, and pour the whole into a dish.
Have ready boiled some artichoke bottoms, cut them
in quarters, and lay them over the palates, with foroe-
rueat balls and morels. Garnish with sliced lemon.
Fillet of Veal.
Stuff thq fillet of a cow calf, under the udder, and at
the bone end quite through to the shank. Set it in
the oven, with a pint of water, when brown put to it
three pints of gravy. Stew it till tender, and add a
few morels, truffles, a tea-spoonful of lemon pickle, a
large one of browning, one of ketchup, and some cay-
enne pepper. Thicken it with butter rolled in flour.
Strain the gravy over the veal, and lay round force-
meat balls. Garnish with sliced lemon, and pickles.
Knuckle of Veal.
Lay across the bottom of your saucepan four wooden
skewers, put in the veal, with two or three blades of
mace, some whole pepper, a sprig of thyme, an onion,
a crust of bread, and two quarts of water. Cover ii
close, make it boil, and then only let it simmer for two
hours. When enough, take it up, put it into your
dish, and strain the liquor over it. Garnish will*
lemon.
Breast of Veal.
Cut off the ends and boil them for gravy. Make a
force-meat of the sweetbread boiled, crumbs of bread,
beef suet, two eggs, pepper and salt, a spoonful of
cream, and grated nutmeg; raise the thin part of the
breast, and stuff the veal. Skewer the skin close down ,
dredge it with flour; tie it up in a cloth, and stew it
in milk and water about an hour.
The sauce for this dish is a little gravy, a few oys-
ters, and mushrooms shred fine, some juice of lemon,
thickened with flour and butter.
NEW FAMILY COOKERY.
81
Neck of Veal.
Lard it with bacon cut in large pieces and rolled in
pepper and salt, shalots and spices. Put it into your
stewpan, with three pints or two quarts of broth, two
onions, a laurel leaf, and a little brandy. Simmer it
gently till tender, then put it into your dish, scum the
.liquor clean, and pour it on the meat.
Coif's Head.
('lean it, and lay it in w'ater for an hour. Take out
the eyes, brains, bones, and tongue. Chop the eyes,
with a pound of ham, veal, beef suet, two anchovies,
wme lemon-peel, nutmeg:, and sweet herbs, and the
yolks of three eggs : reserve enough meat to make
twenty balls. Take some mushrooms, the yolks of six
eggs chopped, half a pint of oysters, mix air together,
having first stewed your oysters. Stuff the head, and
close it ; put it into a stewpan, with two quarts of gra-
vy, and a blade or two of mace. Cover it close, and
let it stew two hours: beat up the brains with lemon-
peel and parsley chopped, grated nutmeg, and the
yolk of an egg; fry half the brains in small cakes, also
the balls, and keep them both hot. Strain the gravy
that the head is stewed in, add half an ounce of traf-
fics and morels, and boll all together. Put in the rest
of the brains, stew all together for a minute or two,
pour it over the head, and lay the fried brains and balls
round it. Garnish with lemon.
Leg, or Neck of Mutton.
Bone the joint, break the bones, and put them in a
saucepan, with a sufficient quantity .of whole pepper,
salt, and mace, a nutmeg bruised, an anchovy, and a
turnip, some sweet herbs, two onions quartered, a pint
of ale, as much red wine, two quarts of water, and a
bund crust of bread. Stop it close, and stew it five
pours. Then put in the meat, and stew it two hours
THE economist; oh.
82
Calf’s Liver.
Lard it, and put it into a stewpan, with some salt,
whole pepper, some sweet herbs, an onion, and a blade
of mace. Stew it till tender, then take it up, and keep
it hot. Strain the liquor it was stewed in, skim off
all the fat, thicken it with butter rolled in flour, and
pour it over the liver.
Mutton Chops.
Cut them thin, and put them into a saucepan, with
a cover that shuts close. Add a little water, with salt
and pepper, and set it over a slow fire. They will be
done in a few minutes. Dish them with their own li-
quor. Garnish with capers.
Pig.
Roast a pig- till it is hot through, skin it, cut it in
pieces, and put it into a stewpan, with good gravy, a
gill of white wine, some pepper, salt, and nutmeg, an
onion, a sprig of marjoram, three spoonsful of elder vi-
negar, and a piece of butter ; cover all close, and stew
it gently over a slow fire. Put sippets in the dish,
serve it up hot, and garnish it with lemon, sliced.
POULTRY /.nd GAME for STEWING.
Turkey.
Make a force-meat for stuffing as follows: lake the
flesh of a fowl, and of two pigeons, half a pound of
veal, and a pickled or dried sheep’s tongue peeled.
Mince these very small, then beat them in a mortar,
with the marrow of a beef bone, or some of the fat of
a loin of veal. Season it with pepper and salt, two
b'ades of mace, as many cloves, and half a nutmeg
grated. Mix all together, and put it into the body of
NEW FAMILY COOKERY.
83
your bird. Lay four skewers across the bottom of
your stewpan, and then put in the turkey, with a
quart of beef or veal gravy, and cover it close. Stew
it half an hour, then put in a glass of white wine,
a spoonful of ketchup, the same of pickled mushrooms,
n few truffles and morels, and a piece of butter rolled
in flour. Cover it close, and let it stew half an hour
longer. Have ready some French rolls fried, and some
oysters, and strain the liquor from them; then put the
liquor and oysters into a saucepan, with a blade of
mace, a little white wine, and a piece of butter rolled
in flour. Stew these till it is very thick, and fill the
loaves with it. Lay the turkey in your dish, and pour
the sauce over it. If there is any fat on the gravy,
take it off, and lay the loaves on each side of the tur-
key. If you have no loaves, garnish with lemon, or
fried oysters.
Foul.
Tut it into a saucepan, with a quantity of gravy or
good broth, a head of celery cut small, with mace, pep-
per, and allspice, tied loose in muslin, with an onion,
and sprig of thyme. When enough, take it up ; thick-
en the liquor with butter and flour ; dish your fowl,
and pour the sauce into the dish.
Chickens.
Boil them in as much water as will just cover them
till half done, then take them out, cut them up, and
take out the breast-bones. Put them into a stew pan
with the liquor, add a blade of mace, and a little salt.
Cover the pan close, and set it over a slow fire. Let
it stew till they are enough, put the whole in your
dish, and serve up.
Ducks.
Stew them in strong beef gravy, with a glass of red
wine, a little whole pepper, an onion, an anchovy, and
THE economist; or,
HA
some lemon-peel. Thicken the gravy with butler and
Hour, and serve up all together, garnish with shalots.
Duck, with Green Peas.
Having half roasted a duck, put it into a stewpan,
with a pint of gravy, some sage cut small, cover it
close, and stew it for half an hour. Put a pint of green
peas, boiled as for eating, into the pan, and thicken the
gravy. Dish up the duck, and pour the gravy and
peas over it.
Goose Giblets.
Put them into scalding water, which will enable
you to clean them properly. Cut the neck into four
pieces, the pinions in two, and slice the gizzard. Put
them into vour stewpan with two quarts of water, or
mutton broth, some sweet herbs, an anchovy, some
wliole pepper, a few cloves, a spoonful of ketchup,
and an onion. When they are tender, put in a spoon-
ful of cream, thicken it with flour and butter, pour the
whole into a soup dish, with sippets, and serve up.
Pigeons.
Stuff them with a seasoning of ground pepper, salt,
beaten mace, and sweet herbs, shred fine. Tie up the
neck and vent, when half roasted, put them into a
stewpan, with some gravy, white wine, pickled mush-
rooms, and a bit of lemon-peel. Slew them till
■enough. Thicken the gravy with butter and the yolks
of eggs. Dish the pigeons, and pour the sauce over
them. Garnish with lemon.
N. B. Artichoke-bottoms boiled, and fried in but-
ler. or asparagus tops boiled, put into the gravy, will
much improve it.
Hare.
Beat it with a rolling-pin in its blood. Cut it. in
pieces and fry them. Then stew them with a quart of
strong gravy, pepper and salt, till tender. Thicken.
NEW FAMILY COOKERY.
*5.
with butter and flour. Serve it up in its gravy, with
sippets in the dish, and sliced lemons tor garnish.
Wild Foicl.
Half roast, and cut it into pieces. Put it into a stew-
pan, with a sufficient quantity of beef gravy, and lot it
stew till tender. Thicken with burnt butter, and serve
it up with sippets, and lemon sliced on the rim of the
dish.
Pheasant a.
Put into your stewpan with the bird as much veal
broth as will cover it, stew it till there is just enough
liquor left for sauce. Then skim it, and put in arti-
choke bottoms parboiled, a little beaten mace, a gla?s
of wine, and some pepper and salt. If it is not suffi-
ciently substantial, thicken wi h butter rolled in flour,
and squeeze in some lemon juice. Then take it up,
pour the sauce over it, and put force-meat balls into
the dish.
Partridges, Woodcocks, and other birds, must be
stewed in the same manner.
F1SII for STEWING.
Carp and Tench.
Scale, gut, and wash them thoroughly clean, dry
them with a cloth, strew over some flour, and fry them
in dripping or lard, till they are of a light brown.
Then put them into a stewpan, with a quart of water,
the same quantity of red wine, a large spoonful of le-
mon-pickle, another of browning, a little mushroom
powder, cayenne pepper, an onion stuck with cloves,
and a stick of horse-radish. (If carp, add the blood,
which you must save when you kill them.) Cover
i
86
the economist; or,
your pan close ; and stew them gently over a slow fire
till your gravy is reduced to just enough to cover
them. Then take the fish out, and put them into a
dish. Set the gravy again on the fire, and thicken it
with a lump of butter rolled in flour ; boil it a little,
and then strain it over your fish. Garnish with pick-
led mushrooms, scraped horse-radish, and the roes of
the fish, some of them fried and cut into small pieces,
and the rest boiled. Squeeze into the sauce the juice
of a lemon.
Barbel.
Scale, gut, and wash it in vinegar and salt, and
afterwards in clear water. Then put it into a stew-
pan, with enough eel broth to cover it, and add some
cloves, a few sweet herbs, and a bit of cinnamon. Let
them stew gently till the fish is done, then take it out,
thicken the sauce with butter and flour, pour it over
the fish, and serve it up.
Cod.
Cut it in slices as for boiling, and season them with
nutmeg, pepper, salt, an onion, and sweet herbs. Put
them into a stewpan with half a pint of white wine
and a quarter of a pint of water. Cover them close,
and let them simmer for five or six minutes. Then
squeeze in the juice of a lemon, and add a few oysters
with their liquor strained, a piece of butter rolled in
flour, and a blade or two of mace. Let them stew
very gently, and shake the pan often to prevent its
burning. AVhen the fish is done, take out the onion
and sweet herbs, lay it in a warm dish, and strain the
sauce over it.
Halibut, as Scotch Collops.
Cut it into thin slices, fry them with butter; after-
wards boil the bones of the fish with four onions, some
celery and thyme, for half an hour, in a little wrater
'I hen strain it, and stew the fish for half an hour, with
NEW FAMILY COOKERY.
87
some butter browned. Season with white pepper, a
spoonful of ketchup, salt, and mace, a spoonful of le-
mon juice, and a little shred lemon peel. Add flour
and butter to thicken it.
Had dorks.
Let your haddocks be fresh, and of a middling' size.
Take off the skin, and cut off the heads, tails, fins, and
belly-flaps. Stew these slowly for a quarter of an hour
in a pan containing- a quart of water, a few pepper
corns, and an onion. Strain off the liquor; sprinkle
the fish with flour, and fry them in dripping, or lard.
After which stew the fish in a pan, with the above li-
quor, cayenne pepper, ketchup, and essence of ancho-
vy, till the sauce acquires a proper strength and con-
sistency. Serve up the fish with the sauce round it, in
a deep dish.
Troxii.
Make a stuffing with grated bread, a piece of but-
ter, parsley chopped, lemon-neel grated, pepper, salt,
nutmeg, sweet herbs, and the yolk of an egg, well
mixed together. Fill the belly of your fish with this,
then put it into a stewpan with a quart of gravy, half
a pint of Madeira, an onion, some whole pepper, a few
cloves, and a piece of lemon-peel. Slew it gently
over a slow fire, and when done, take out the fish, and
add to the sauce a little flour mixed in some cream, a
little ketchup, and the juice of a lemon. Boil it up,
strain it over your fish, and serve up.
Pike.
Make a browning with butter and flour, and put it
into your stewpan with a pint of red wine, some sweet
herbs, four cloves, some small onions half-boiled, with
some pepper and salt. Cut your fish into pieces, put
it in, and stew it gently. When done, take it out, and
add to the sauce two anchovies and a spoonful of ca-
pers chopped fine. Boil it a minute or two, then pour
i 2
ss
thk economist; or,
it over the fi&h- Garnish with bread nicely fried, and
cut three-corner wavs.
Lobsters.
Pick the meat from the shells of boiled lobsters.
P>oil the shells in half a pint of water, with a little
mace, a little whole white pepper and salt., till all the
goodness is extracted. Then strain it, and slew the
flesh of the lobsters with the liquor, a piece of butter
rolled in flour, two spoonsful of white wine, a little le-
mon juice, and crumbs of bread. Serve it up hot.
Soals, Plaise, and Flounders
Half fry them in butter, tlien take them out, and
put to the butter a quart of water, two anchovies,
and an onion sliced. Boil them slowly about a quar-
ter of an hour, put your fish in again, and stew them
gently about twenty minutes; then take out the fish,
and thicken the sauce with butter and flour. Give the
whole a gentle boil, then strain it through a hair sieve
over the fish, and serve up with oyster, cockle, or
shrimp- sauce.
Eels.
Wash them in several waters; cut them in short
pieces, put just water enough in the pan for sauce, with
an onion, cloves, some sweet herbs, a blade of mace,
and some whole pepper in a muslin rag-, cover t he pan,
and let them stew softly. Put in a little red wine, the
juice of half a lemon, and a piece of. butter rolled in
flour. When they are tender take out the onion, &c.
Put in salt to season them, and dish them up with the
nance.
Lampreys .
Cleanse them carefully, remove the cartilage which
runs down the back, and season with a small quantity
of cloves, mace, nutmeg, pepper, and allspice : put
NEW FAMILY COOKERY.
(*
them into a stewpan, with strong: beef gravy, Port, and
an equal quantity of Madeira or Sherry.
Cover them close; stew them till tender; takeout
the fish, and boil up the liquor with two or three arr-
ehovies chopped, and some flour and butter: strain the
gravy through a sieve, and add lemon juice and some
made mustard. Serve them to table with sippets of
bread and horse-radish.
Oysters.
Plump them in their own liquor; then drain it off
and wash them clean in water. Set the liquor drain-
ed from the oysters, or as much as is necessary, with ari
equal quantity of vvater and white wine, some whole
pepper, and a blade of mace over the fire, and boil it ;
put in the oysters, and let them boil up, thicken with
a piece of butter and flour. Serve them up with sip-
pets and the liquor, and garnish the dish with sliced le-
mon.
Muscles may be stewed the same way
Oysters escaloped.
Heard, and lay them into escaloped shells, with their
own liquor. Set these upon a gridiron over a clear fire,
and stew them for some minutes. Then strew them
pretty thick with crumbs of bread rubbed fine, mixed
with a little pepper and salt. Lay some small pieces
of butter on the top, and brown them lightly in a Dutch
oven. — Cockles may be done in the same manner.
Prawns, Shrimps, or Cray-fish.
Take two quarts of either of these fish, and pick out
the tails. Put the bodies into your stewpan, with a
pint of white wine (or water, with a spoonful of vine-
gar) and a blade of mace. Stew these a quarter of
an hour, then stir them together and strain them*
Then wash out your pan, and put into it the strained
liquor and tails. Grate into it a small nutmeg, put in
i 3
90
THE ECONOMIST ; OR,
a little salt, a quarter of a pound of butler rolled in
flour, and shake it all together. Make a toast, eut it
in pieces, lay it close together in the bottom of your
dish, pour the fish and sauce hot over it, and send it to
table, if cray-fish, garnish the dish with some of
their biggest claws laid round.
HASHING, &c. in GENERAL.
BUTCHER’S MEAT.
Calf’s Head white.
Boil the head as for eating; when cold, cut it in
thin slices, and put it into a stevvpan, with a white gra-
vy ; a little salt, shred mace, a pint of oysters, shred
mushrooms, lemon peel, three spoonsful of white wine,
and some lemon juice; shake all together, boil it, and
thicken it with butter and flour. Lay a boiled fowl in
the middle of the dish, and a few slices of fried bacon
round it
Calf’s Head brown.
Boil the head ; when cold, take one half, and cut off
the meat in slices, put it into a stevvpan, with a little
brown gravy, a spoonful or two of walnut pickle,
ketchup, some red wine, a little mace, and capers
shred; boil it, and thicken it with butter and flour.
Take off the bone ends, cut the meat from the other
half, score it with a knife, season it with pepper and
salt, rub it over with yolk of egg, and strew over a
few bread crumbs and parsley; set it before the fire
till it is brown; and when you dish up the other part,
put this in the middle; lay about your hash brain
cakes, with force-meat balls, and fried bacon.
NEW FAMILY COOKERY.
£1
Brain Cakes.
l ake a handful of bread crumbs, some shred lemon-
peel, pepper, salt, nutmeg, marjoram, parsley, and the
yolks of three eggs; skin the brains, boil and chop
them small, and mix all together; when yon fry them,
drop them in as fritters. If they run in your pan, put
iu more 1 read crumbs; fry them in butter.
Beef.
Cut the raw part of roasted beef into slices. Tako
a little water, and an equal quantity of gravy ; boil it
well, with an onion cut in two, pepper and salt ; take
a piece of butter rolled in flour, and stir it in the pan
till it burns. Put it into the sauce, and let it boil a mi-
nute or two. Then add the beef, bijt only let it warm
through. Add a few capers, mushrooms, walnut
pickle, or ketchup. Serve it up in a soup dish, and
garnish with pickles.
Mutton.
Cut your meat into small thin pieces, boil the bone*
with an onion, some sweet herbs, a blade of mace, i
little whole pepper, somo salt, and a crust toasted
hard. Let it boil till there is just enough for sauce •
then strain it, and put it into a saucepan, with a piece
of butter rolled in flour; then put in the meat, and
when it. is hot, it is enough. Season with pepper and
salt. Put some thin bread toasted brown and cut three-
corner ways, in the dish, and pour over the hash.
Garnish with pickles arid horse-radish.
Lamb’s Head and. Pluck.
Boil the head and pluck a quarter of an hour, the
heart live minutes, ti e liver and lights half an hour.
Cut the heart, liver, and lights into small pieces, not
bigger than a pea. Make a gravy of the liquor that
runs from the head, with a quarter of a pint of the li-
$2
THE ECONOMIST; OR
quor in which it was boiled, a little ketchup, and vi-
negar, pepper and salt. Put in the brains and the
hashed meat, shake them well together in the liquor,
which should be only as much as will wet the meat.
Pour all upon sippets in a soup dish; grill the head be-
fore the fire, lay it open with the brown side upwards
upon the hashed liver, &c. Garnish with pickled cu-
cumbers sliced, and slices of bacon broiled.
Veal Minced.
Cut your veal as small as possible. Put it into a
saucepan with half a pint of gravy, a little pepper and
salt, a slice of lemon, a good piece of butter rolled in
flour, a tea-spoonful of lemon pickle, and a large spoon-
ful of cream. Keep shaking it over the fire till it boils,
have sippets of bread ready in the dish, and then pour
the whole over them. Garnish with sliced lemon.
POULTRY and GAME for HASHING
Turkey and Fowl.
Cut the flesh in pieces, and take off the skin, or it
will give the gravy a greasy disagreeable taste. Put
it into a stewpan with a pint of gravy, a tea-spoonful
of lemon pickle, a slice of lemon, and a little beaten
mace. Let it boil six or seven minutes, and then put
it into your dish. Thicken your gravy with flour and
butter, mix the yolks of two eggs with a spoonful of
cream, put it into your gravy, and shake it over the
fire till it is quite hot, but do not let it boil ; strain it,
and pour it over the meat. Lay toasted sippets round,
serve it up, and garnish with lemon or parsley.
Another way.
Cut the remains of a roasted turkey into pieces, and
put them into a stewpan with a glass of white wine,
NEW FAMILY COOKEHT.
f>3
chopped parsley, shalots, mushrooms, truffles, salt, and
pepper, and half a pint of broth. Let it boil half an
hour, then add a pounded anchovy and a squeeze of le-
mon. Skim the fat clear from the sauce, then pour
the whole into your dish over sippets of toasted bread.
Garnish with sliced lemon.
Chickens
Cut a cold chicken in pieces, make gravy with the
long bones, onion, spice, & c. Flour the chicken, and
put it into the gravy, with white pepper, salt, nutmeg,
and grated lemon. When it boils, stir in an egg, and
mix with it a little cream. When it is thoroughly hot,
squeeze in some lemon juice, then put the whole
into a dish, strew over it some crumbs of bread,
crown them with a salamander, and serve it up
not.
Pheasant, Partridge, or Woodcock.
Cut it up in the usual manner as when first brought
to table, work the entrails very fine with the back of
a spoon, put in a spoonful of red wine, and one of wa-
ter, and half a spoonful of vinegar; cut an onion in
slices, and pull it into rings ; roll a little butter in flour,
put them all into your pan, and shake it over the fire
till it boils; then put in your bird, and when it is tho-
roughly hot, lay it in your dish, with sippets round it.
Strain the sauce over the bird, and lay the onions in
rings.
Wild Ducks.
Cut them up in the usual manner, put it into a pan,
with a spoonful of good giavy, the same of red wine,
and an onion sliced thin. Boil it two or three mi-
nutes, lay the duck in the dish, and pour the gravy
over it. You may add a tea-spoonful of caper liquor,
or a little browni
94
THE ECONOMIST; OR.
Hare.
Cut up your hare, put it into a stewpan, with some
gravy, a gill of red wine, shred lemon peel, and some
sweet herbs; stew it for an hour, add force-meat balls,
and the yolks of twelve hard boiled eggs, with truffles,
and morels. Give them a boil up, take out the herbs,
place the hare on the dish, and pour your gra-
vy over it. Garnish with sliced lemon and barber-
ries.
Hare jugged.
Cut your hare into small pieces, lard them here and
there with very thin slips of bacon; season them with
pepper and salt, put them info an earthen pan or jug-,
with a blade or two of mace, an onion stuck with
cloves, and some sweet herbs. Cover the jug close, to
keep in the steam ; set it in a pot of boiling water, and
will take about three hours. Turn it out of the jug in-
to a dish, take out the onion and sweet herbs, and send
it hot to table. The larding, may be used, or omitted,
at your own discretion. Garnish with sliced le-
mon.
Venison.
Cut it into very thin slices, and put it into a stew-
ing pan, with a glass of red wine, a spoonful of ketch-
up, as much browning, an onion stuck with cloves,
and an anchovy chopped fine. When it boils, put in
your meat, and let it remain till it is thoroughly hot.
Then pour the whole together into a soup dish,
with sippets underneath. Garnish with currant
jelly.
NEW FAMILY COOKERY
95
FRICASEEING in GENERAL.
BUTCHER’S MEAT
Calf's Head.
Boil it till tender, cut it in slices, and put it into a
stewpan, with some veal broth; season with mace,
pepper and salt, an artichoke bottom cut in dice, some
force-meat balls first boiled, morels, and truflles; boil
all together for a quarter of an hour; skim it, beat up
the yolks of two eggs in a gill of cream, and shake it
over the fire till ready to boil ; squeeze in a little le-
mon juice, and serve up. Garnish with lemon.
Calf's Feet.
Boil them as for eating, take out the long bones, cut
them in two, and put them into a stewpan, with a lit-
tle white gravy, and a gill of white wine, the yolks of
two eggs, two spoonsful of cream, a little grated nut-
meg and salt, shake all together with a lump of but-
ter. Garnish your dish with slices of lemon, and serve
it up.
Neat’s Tongue.
Boil the tongue till it is tender, take it up, peel it,
and cut it in slices. Fry them in butter till they are
brown, then pour off the butter, and put in some gra-
vy, with some sweet herbs, an onion, pepper and salt,
a blade or two of mace, and a gill of wine. Simmer
all together about half an hour, take out the slices,*
strain the gravy, and put all again into the pan, with
the yolks of two eggs beat fine, a little grated nutmeg,
and a piece of butter rolled in flour. Shake all well
together, and when it has simmered about five minutes,
put the tongue into your dish, pour over the sauce,
and serve up.
96
THE economist; or,
Sweetbread s Brown.
Scald them, then cut them into slices. Beat up the
yolk, of an egg, with a little flour, pepper, salt and
nutmeg. Dip your slices into this, and fry them of a
.light brown. Then thicken some brown gravy with
some Hour; boil it well, and add ketchup or mush-
room powacr, a little juice of lemon, and cayenne pep-
per. Put yonr sweetbreads into this, and when they
have stewed about live minutes, put the whole into
your dish, and serve up. Garnish with sliced lemon.
Sweetbreads White .
These must be likewise scalded, and then cut into
slices ; then thicken some veal gravy with butter roll-
ed in flour, a little cream, some grated lemon peel and
nutmeg, white popper, salt, and a little mushroom
j>owder. When these have stewed together about ten
minutes, put in the sweetbreads, shake the pan, and
let them simmer; then squeeze in a little lemon juice,
pour all into your dish, and serve up.
Ox Palates.
Put them into cold wrater, and boil them softly till
they are tender; then blanch and scrape them clean.
Rub them over with mace, nutmeg, cloves, and pep-
per beat tine, mixed with crumbs of bread. Put them
into a stewpan of hot butter, and fry them brown on
both sides. Pour off the fat, aad put as much mutton
gravy into a stewpan as is required for sauce, an an-
chovy, some lemon juice and salt, and a piece of but-
ter rolled in flour. When these have simmered a quar-
ter of an hour, serve them up, and garnish with sliced
lemon.
T ripe.
Cut it in thin slices, and put them into a stewpan.
with a little white gravy, a spoonful of white wine, a
NEW FAMILY COOKERY.
9)'
l-ttle lemon juice, and lemon peel grated. Add yolks
of three eggs-, well beat, with a little cream, shred
parsley, and two or three chives. Shake them over a
slow lire, till the gravy becomes as thick as cream, but
it must not boil, or it will curdle. Pour it into a dish
with sippets. Garnish with sliced lemon- or mush-
rooms.
Lamb's Stones.
Fry them in lard till they are of a nice brown co-
lour, then take them out, and keep them hot. Thicken
half a pint of veal gravy with some Hour, put to It
a slice of lemon, a little ketchup, a tea spoonful of le-
mon pickle, grated nutmeg, the yolk of an egg beat
line, and two spoonsful of thick cream. Put these into
a saucepan over the fire, and keep shaking it till it is
white and thick ; then put in the lamb’s stones, give
them a shake, and when the whole is properly heated,
put it into your drsh, with boiled forcemeat balls
round, intermixed with thin slices of lemon by way
of garnish.
Lamb's Stones, with Sweetbreads.
Blanch the lamb stones, parboil and slice them, and
two sweetbreads; cut them in two, and Hour them;
take the yolks of hard eggs whole, a few pistachio ker-
nels, and oysters; fry all of a fine brown, pour the
butter off, and add a pint of gravy, the lamb stones,
some asparagus tops, grated nutmeg, pepper and salt,
two shalots shred small, and a glass of white wine.
Slew all together for ten minutes, add the yolks of six
eggs, beat line, with a little white wine, and mace;
stir all together till of a line thickness, and dish it up.
Garnish with lemon.
Lamb Brown.
Cut your lamb into thin slices ; season them with
pepper, salt, nutmeg, savory, marjoram, and lemon
s
98
THE ECONOMIST ; OR.
thyme dried and powdered ; fry them briskly, and toss
the meat up in good gravy, a glass of red wine, a few
oysters, some forcemeat balls, a little burnt butter, arid
an egg or two, or a bit of butter rolled in flour to
thicken it. Serve all up in one dish, garnish with
sliced lemon.
Lamb White.
Half roast a leg of lamb ; when cold, cut it in slices,
put it into a stewpan, with white gravy, a shalot shred
tine, nutmeg, salt, and shred capers; boil it till the
meat is enough ; thicken the sauce with three spoons-
ful of cream, the yolks of two eggs, and a little shred
parsley beat together; put it into a stewpan, and shake
it till it is thick, but do not let it boil. Garnish your
dish with mushrooms, oysters, and lemon.
POULTRY, &c. for FRICASEEING.
Chickens White
Half roast them, cut them up as for eating, skiu
them, put the pieces into a stewpan, with some white
gravy, the juice of a lemon, an anchovy for every
chicken, with mace and nutmeg grated, and .boil them.
Take the yolks of three eggs, a little cream, and shred
parsley ; put them into a stewpan, with a lump of but-
ter, and a little salt. Shake them well over the fire,
but do not let them boil. Serve up on sippets, and
garnish the dish with pickled mushrooms.
Rabbits should be done in the same manner, usinir
only the whitest parts.
Chickens Broicn.
Cut them up raw, as for eating, and flat the pieces
with a rolling pin. Fry them of a light brown, put
them into a stewpan, with a sufficient quantity of gra-
vy, a spoonful of white wine to each chicken, a little
NEW FAMILY COOKERY.
99
nutmeg1, and salt. Thicken it with flour and butter.
Garnish with sippets, and crisp parsley. — Rabbits may-
be done in the same way, omitting the wine, and add-
ing- a spoonful of ketchup.
Pig’s Ears and Feet.
Clean three pig-’s ears, and boil them tender, cut
them in pieces length ways, and fry them with butter
till brown; put them into a stewpan, with a little
brown gravy, a lump of butter, a spoonful of vinegar,
and a little mustard and salt, thickened with flour. Boil
as many pig’s feet, very tender, cut them in two, and
take out the large bones, dip them in eggs, and strew
them over with bread crumbs, pepper and salt. Fry
them, and lay them in the middle of the dish with the
ears.
Pigeons.
Cut your pigeons in quarters, fry them of a light
brown. Then put them into a stewpan with some
good mutton gravy, and stew them about half an
hour, adding a slice of lemon, half an ounce of morels,
and a spoonful of browning. Stew them about five
minutes longer, take them out, and put them into your
dish, thicken the gravy with a piece of butter and
flour, and then strain it over your pigeons. Lay
round them forcemeat balls, garnish with pickles.
Cod Sounds.
When you have well cleaned them, cut them into
small pieces, boil them in milk and water, and set them
to drain. Then put them into a clean saucepan, and
season them with beaten mace, grated nutmeg, and a
little pepper and salt. Add a cupful of cream, with
a piece of butter rolled in flour, and keep shaking the
whole till it is thoroughly hot, and of a good thickness.
Then pour all into your dish, and serve it up, garnished
with sliced lemon.
e 2
100
THE economist; or,
Salt Fish with Cream.
Soak, and then boil some barrel cod, till three parts
done. Part it into (lakes, put them into a saucepan
with some cream, a little pepper, and a handful of pars-
ley, scalded and chopped. Stew it gently till tender,
thicken the sauce with two or three yolks of eggs, and
serve it up.
Soals, Plaise, and Flounders.
Skin, (if soals) gut, and wash them thoroughly, cut
off their heads, and dry the fish in a cloth. Then cut
the flesh carefully from the bones and (ins, first long-
ways, and then across, so that each fish may make
eight pieces. Stew the heads and bones with a pint
of water, some sweet herbs, an onion, a- little whole
pepper, two or three blades of mace, a piece of lemon
peel, -some salt, and a crust of bread. Cover it close,
and boil it till half wasted: then strain it through a
fine sieve, and put it into a stewpan with your fish.
Add half a pint of white wine, some parsley chopped
line, a few mushrooms cut small, a little grated nutmeg,
and a piece of butter rolled in flour. Set it over a
slow fire, and keep shaking the pan till the fish are
enough: then dish them up with the gravy, and
serve up. Garnish with lemon.
Eels.
Skin some large eels, and notch them from end fo
end. Cut them in pieces, and lay them in spring wa-
ter for half an hour to crimp: dry them in a cloth, and
put them into your pan, with a piece of butter, a green
onion or two, and some chopped parsley. Set it on
the fire and shake them till a little browned : then put
in a pint of white wine, and as much good broth, with
pepper, salt, and a blade of mace. Stew all together
about half an hour; then add the yolks of four or five
eggs beat smooth, a little grated nutmeg, and chop-
ped parsley. Stir the whole well together, and let it
NEW FAMILY COOKERY.
101
simmer four or five minutes, then squeeze in the juice
of a lemon, give it a good shake, pour it into your
dish, and serve it up. Garnish with lemon.
Tench Brown. >
Should be dressed in the same manner as directed
for eels, and are exceeding fine.
Tench White.
Clean them and cut off their heads, slit them in two,
and, if large, cut each half in two; melt some butter
in a stewpan, put in your fish, dust in some flour, pour
in boiling water, a few mushrooms, and season it with
salt, pepper, sweet herbs, and an onion stuck with
cloves ; when it boils pour in a pint of white wine boil-
ing hot, let it stew till sufficiently wasted ; take out
the fish, strain the liquor, and save the mushrooms;
bind your fricasee with the yolks of three or four eggs
beat up with a little verjuice, some parsley chopped,
and grated nutmeg; stir it all the time it boils, pour
your sauce over the fish, and send it to table.
Skaite or Thornback.
Prepare these in the same manner as soals and
flounders ; after which put them into your stewpan.
To one pound of the fish put a quarter of a pint of wa-
ter, a little beaten mace, and grated nutmeg; a few
sweet herbs, and a little salt. Cover it close, and boil
it a quarter of an hour. Take out the herbs, put in a
quarter of a pint of cream, a small piece ofbutter roll-
ed in flour, and a gill of white wine. Shake the pan
all the time one way till your fricasee is thick and
smooth ; dish it up, and garnish with lemon.
Oysters.
Put into your stewpan a piece of butter, a slice of
ham, some parsley, sweet herbs, and an onion stuck
with cloves. Let them stew over a slow fire a few mi-
le 3
102
THE ECONOMIST ; OR,
nutes, than add a little flour, some good broth, and a
piece of lemon peel ; then put in your oysters, and
simmer them till thoroughly hot. Thicken with the
yolks of two eggs, a little cream, and a bit of butter:
take out the ham, herbs, onion, and lemon peel, and
add the squeeze of a lemon. (live the whole a shake
in the pan, and when it simmers put it into your dish,
and serve up.
Eggs White.
Boil your eggs hard ; shell them, cut some in halves,
and some in quarters; make sauce with half a pint of
cream, a piece of butter, a little nutmeg, a glass of
white wine, and some chopped parsley; stir all toge-
ther over a clear (ire till it is thick and smooth; lay
the eggs in a dish, and pour the sauce over. Garnish
with oranges quartered, and toasted sippets.
Eggs Brorcn.
Boil your egrgs hard, and take out some of the yolks
whole: then cut the rest in quarters, yolks and whites
together. Have ready some gravy, with a little sfired
thyme and parsley in it, boiling hot. Then put in your
eggs, with a little grated nutmeg, and shake them up
with a piece of butter till it is of a proper thickness.
Pour it into your dish, and serve up.
Eggs, u-ith Onions and Mushrooms.
Boil the eggs hard, take out the yolks whole, arid
cut the whites in slips, with some onions and mush-
rooms. Fry the onions and mushrooms, throw in the
whites, and turn them about a little. If there is any
fat pour it off, flour the onions, & c. and put to them
a little good gravy. Boil this up, then put in the yolks,
and add pepper and salt. Let it simmer about a mi-
nute, and then dish it up.
NEW FAMILY COOKERY.
103
RAGOUTS in GENERAL.
BUTCHER’S MEAT, See.
Breast of Veal.
Half roast it, take out the bones, and put the meat
into a stewpan, with a quart of veal gravy, an ounce
of morels, and the fame of truffles. When the meat
has stewed tiil it is tender, and just before you thicken
the gravy, put in a few oysters, some pickled mush-
rooms, arid pickled cucumbers, all cut in square pieces,
and the yolks of four eggs boiled hard. Jn the mean
time, cut your sweetbread into pieces, and fry it of a
light brown. When the veal is properly slewed, dish
it up. and pour the gravy hot over it Lay the sweet-
bread, morels, truffles, and eggs round it, and garnish
with pickled barberries, or sliced lemon.
Neck of Veal.
Cut it into steaks, flatten them with a rolling pin,
lard them with bacon, and season them with salt, pep-
per, grated nutmeg, mace, lemon-peel, and thyme.
Dip them in the yolks of eggs. Put them in a stew-
pan, over a slow fire, and keep basting and turning the
steaks, to keep in t he gravy. When enough, dish
them with half a pint of gravy, seasoned high, adding
mushrooms, pickles, and forcemeat balls dipped in the
v.d.ks of eggs. Garnish with stewed and fried oysters.
If for a brown ragout, put in a glass of red wine:
if for a white, use white wine, with the yolks of eggs
beat up with cream.
Sweetbreads.
Dip them into the yolk of an egg, and strew over
104
THE ECONOMIST ; OR,
them crumbs of bread, parsley, and sweet herbs shred
small, pepper and salt. Make a roll of forcemeat, like
a sweetbread, put it into a veal caul, and roast both in
a Dutch oven. Boil some brown gravy, a little lemon
pickle, a table spoonful of ketchup, and a piece of a
lemon. And when the sweetbreads are enough, lay
them in a dish, with the forcemeat in the middle. Take
out the lemon, pour the gravy into the dish, and serve
up. Garnish with sliced lemon
Beef.
Take any piece of beef that has got fat to it, cut the
meat from the bones, strew some flour over it, and fry
it in a large stewpan with butter till it is brown ; then
cover it in the pa« with good gravy ; add a quart of
wine, and let it. boil till it is half wasted. Then add an
ounce of truffles and morels cut small, with some fresh
or dried mushrooms, and two spoonsful of ketchup.
Cover it close, and let it stew till the sauce is thick and
rich. When your meat is tender, and the sauce rich,
lay the meat in a dish, pour the sauce over it, and
serve it up.
Ox Palates.
Boil them till they are tender, then cut them in
pieces, some square, and some long, put a piece of but-
ter into your stewpan, and when it is melted, strew in
a large spoonful of flour, and stir it together till it is
smooth; then put to it a quart, of good gravy, three
shalots chopped fine, and a gill of white wine; also
two or three slices of lean ham, and half a lemon.
Boil them about twenty minutes, strain the liquor
through a sieve, and put it into the pan with your pa-
lates, with forcemeat balls.truffl.es and morels, pickled
or fresh mushrooms stewed in gravy, season with pep-
per and salt to your palate. Toss them all up together
a few minutes, then dish them up, and garnish with le-
mon or beet-root.
NEW FAMILY COOKERY.
105
Mutton.
Cut some thin slices, the right way of the grain, o!T
a leg of mutton, and' pare off all the skin and fat. Put
a piece of butter into your stewpan, with some Hour ;
two or three slices of lemon, half an onion cut small,
some sweet herbs, and a blade of mace. Put your meat
into the pan, stir them together for five minutes, and
then put in half a pint of gravy, an anchovy minced,
and a piece of butter rolled in Hour. Stir it well to*
gether, and when it has stewed about ten minutes, dish
it, and serve it up. Garnish with pickles and sliced
lemon.
Fore-quarter of House- Lamb.
Cut off the knuckle, and take off the skin, lard it
with bacon, and fry it of a nice brown; put it into a
stewpan, cover it with gravy, some sweet herbs, pep-
per, salt, beaten mace, and a little whole pepper. Co-
ver it close, and stew it half an hour. Strain off the
gravy, and have ready half a pint of fried oysters, put
them into the gravy, with a glass of red wine, a few
mushrooms, and a piece of butter rolled in flour. Boil
all together, with the juice of half a lemon. Lay the
lamb in the dish, pour the sauce over it, and send it
to table.
Calf's Feet.
Boil them, take out the bones, and cut the meat in
slices; brown them in the stewpan, put to them good
beef gravy, with morels, truffles, and pickled mush-
rooms, the yolks of four eggs boiled hard, salt, and
butter rolled in flour.
Pig’s Feet and Ears
If either raw or soused, boil them till tender, cut
tin m into thin slices about two inches long. Put them
into a stewpan, with half a pint of good gravy, a glass
el white wine, a piece of butter rolled in flour, salt
106
THE economist; or,
pepper, plenty of mustard, and half an onion. Stir all
together till it is of a tine thickness, and then pour it
on the meat.
Goose.
Skin it, dip it into boiling water, and break the
breast bone so that it may lay quite flat. Season it
with pepper and salt, and a little mace beat to pow-
der ; lard it, and then flour it all over. Take a pound
of beef suet, and put it into your stewpan, and when
melted, and boiling hot, put in the goose. As soon as
it is brown all over, put in a quart of beef gravy hot,
some sweet herbs, a blade of mace, a few cloves, some
whole pepper, two or three small onions, and a bay
leaf. Cover it close, and stew it gently over a slow
fire. If the goose is small, it will take an hour, but if
large, an hour and a half. Cut some turnips and car-
rots in small pieces, with three onions sliced; boil all
enough, put them with half a pint of rich beef gravy
into a saucepan, with pepper, salt, and butter rolled
in flour. Stew them about a quarter of an hour. When
enough, take it up, drain the liquor it was stewed in
well from it, put it into a dish, and pour the sauce
over it.
Snipes
Pick them clean, then put them with a piece of but-
ter into a stewpan, and brown them ; cut them down
the back, press them flat, but do not take out the trails ;
put them into a stewpan, with gravy, a glass of red
wine, a few small mushrooms, a little beaten mace, and
salt, and a piece of butter rolled in flour. Stew them,
and when as thick as cream, skim it, and dish them up.
Garnish with toasted sippets, and orange in quarters.
Sturgeon.
Cut it into collops, lard, and rub them over with an
egg, dust on flour, and fry them in lard till brown ;
put them into a, stewpan, with a pint of gravy, some
NEW FAMILY COOKERY.
107
sweet herbs shred fine, some slices of lemon, veal
sweetbreads cut in pieces, truffles, mushrooms, and a
glass of white wine; bind it with a good cullis, till of
a proper thickness ; take olT the scum, dish it up, and
garnish with barberries and lemon.
Oysters.
Take the largest Milton oysters, open them, and save
the liquor, and proceed as directed for fried oysters.
When fried, lay them before the lire on a drainer;
empty your pan, put in some butter rolled in flour, and
when it is melted thick, strain in the oyster liquor, stir
it together, put in two ounces of pistachio nuts shelled,
or chesnuts shelled and peeled, and let them boil* add
half a pint of white wine, beat up the yolks of two
eggs in four spoonsful of cream, and stir it till of a pro-
per thickness; pour the ragout over the oysters. Gar-
nish with a Seville orange cut in quarters
MADE DISHES in GENERAL.
OBSERVATIONS.
Observe that all white sauces should have a tart-
ness. Before you add either eggs or cream, let the
other ingredients be well mixed, and of a proper con-
sistence, as neither eggs nor cream will thicken it.
After your eggs or cream is put in, they mu>t not. be
put on 1 he fire, but held at a proper distance over, and
shaken round one way.
Wine, or anchovy must be put in some time before
the dish is ready.
Carefully take all fat from your browning and force-
meat balls. *
the economist; or,
BUTCHER’S MEAT.
m
Beef a -la-mode.
Take a small buttock, a leg-of-mutton piece, a clod
or part of a large buttock. Take cloves, mace, and all-
spice beat line, according to the quantity of meat;
chop a large handful of parsley and sweet herbs fine;
cut some fat bacon as long as the beef is thick, and
about a quarter of an inch square, and put into it the
spice, &c. and into the beef the same. Then put the
beef into a pot, and cover it with water. Chop four
large onions very fine, and six cloves of garlic, six bay
leaves, and a handful of champignons, put all into the
poi, with a pint of porter or ale, and half a pint of red
wine; some pepper and salt, and a spoonful of vine-
gar; cover the pot close, and stew it for six or eight
hours, according to the size of the piece. Then take
out the beef, and keep it hot over some boiling water ;
strain the gravy through a sieve, and pick out the cham-
pignons, skim the fat off clean, put it into your pot
again, and give it a boil up; if not seasoned enough,
season it to your liking ; put the gravy over your beef,
and send it hot to table. If you like it best cold, cut
it in slices with the gravy over it, which will be a
strong jelly.
Beef a-la-royale.
Bone a brisket of beef, and make holes in it about an
inch from each other. Fill one hole with fat bacon, a
second with chopped parsley, and a third with chop-
ped oysters. Season the stuffing with pepper, salt,
and nutmeg. Put it into a pan, pour on it a pint of
boiling wine, dredge it with (lour, and let it bake three
hours; skim off the fat, dish the meat, and strain the
gravy over. Garnish with pickles.
t
Inside of a Sirloin of Beef forced.
Raise the fal of the inside of a sirloin of beef, cut out
NEW FAMILY COOKERY.
109
the meat close to the bone, chop it small, with a pound
of suet, crumbs of bread, lemon peel, thyme, pepper,
gait, grated nutmeg, two shalots chopped tine, mixed
with a glass of red wine. Put the meat where you
took it from ; lay over the skin and fat, skewer it down,
and cover it with paper, which must remain on till tine
meat is dished up. While roasting, boil a quarter of a
pint of red wine, two shalots shred, and pour it into
the dish, with the gravy from the meat. Serve, and
garnish with lemon.
The inside of a rump of beef forced must be done
nearly in the same manner, only lift up the outside
skin, take the middle of the meat, and proceed as be-
fore directed. Put it into the same place, and skewer
it down dose.
A Round of Beef forced.
Rub your meat first w th common salt, then a little
bay-salt, some saltpetre, and coarse sugar. Let it lav
a week in this pickle, turning it every day. When it
is to be dressed, wash and dry it, iurd it a little, and
make holes, which fill with bread crumbs, marrow, or
suet, parsley, grated lemon peel, sweet herbs, pepper,
salt, nutmeg, and the yolk of an egg, made into stuff-
ing. Bake it with a little water and some small beer,
whole pepper, and an onion. When it comes from
the oven, skim off the fat, put the meat into your dish,
and pour the liquor over it. Instead of baking, you
may boil it, but it must be over a slow lire. When
cold, it makes a handsome sideboard dish for a large
company.
Beef a-la-vinegrcfte.
Cut a slice about three inches thick from a round of
beef, with very little fat. Stew it in water and a glass
of white wine, season with salt., pepper, cloves, some
sweet herbs, and a bay leaf. Boil it till the liquor is
almost consumed ; serve it up cold.
L
110
THE economist; or,
Beef Tremblent.
Take a brisket of beef, and tie up the fat end quite
tight. Boil it gently for six hours. Season with a lit-
tle salt, a handful of allspice, two onions, two turnips,
and a carrot. In the mean time melt a piece of butter
in a stewpan: then put in two spoonsful of flour, and
stir it till it is smooth. Put in a quart of gravy, a
spoonful of ketchup, the same of browning, a gill of
white wine, and some turnips and carrots cut into small
faeces. Stew them gently till the roots are tender,
and season with pepper and salt. Skim off the fat,
put the beef in the dish, and pour the sauce over it.
Garnish with pickles.
Beef a-la-daub.
Take a rump of beef and cut out the bone, or a part
of what is usually called the mouse buttock, and cut
some fat bacon into slices as long as the beef is thick,
and about a quarter of an inch square. Take four
blades of mace, double that number of cloves, a little
allspice, and half a nutmeg grated fine. Chop a good
handful of parsley, and some sweet herbs of all sorts
very fine, and season with salt and pepper. Roll the
bacon in these, and then take a large larding -pin, and
with it thrust the bacon through the beef. Then put
it into a stewpan, with brown gravy sufficient to cover
it. Chop three blades of garlic, and put in some fresh
mushrooms, two large onions, and a carrot. Stew it
gently for six hours, then take it out, strain off the gra-
vy, and skim off all the fat. Put your meat and gravy
iuto the pan again, and add a gill of white wine ; stew
it gently for half an hour more, and then add some ar-
tichoke bottoms, morels and truffles, some oysters, and
a spoonful of vinegar. Put the meat into a soup dish,
and pour the sauce over it.
Beef Enearlot.
Have ready a brisket of beef ; take half a pound of
NEW FAMILY COOKERY.
Ill
coarse sugar, two ounces of bay salt, and a pound of
common salt. Mix these together, rub the beef with
it, put it into a pan, and turn it every day. It may lie
in this pickle a fortnight, then boil it, and serve up with
savoys; but it eats much better cold, and cut into
slices.
Bon ill ie Beef.
Boil the thick end of a brisket of beef in plenty of
water, for two hours. Then stew it gently for six
hours more, and till up the kettle as the water de-
creases. Put in some turnips cut in little balls, some
carrots, and some celery. About an hour before the
meat is done, take out as much broth as will fill your
soup dish, and boil in it turnips and carrots cut in lit-
tle round or square pieces, with some celery, till they
are tender, season it to your taste with salt and pep-
per. Serve up the beef in one dish, and the soup in
another. Put pieces of fried bread in your soup, and
boil in a few knots of greens ; if you would have your
soup rich, stew a pound or two of mutton chops in your
broth when you take it from the beef, and take out
the mutton before you serve the soup up.
Portugal Beef.
Cut off the meat from a rump of beef, hack it across,
and flour it. Fry the thin part brown in butter, and
stuff the thick end with suet, boiled chesnuls, an an-
chovy, an onion, and a little pepper. Stew it with
some strong broth till tender; lay the stewed in your
dish, cut the fried in two, and lay it on each side of
the stewed. Strain the gravy in which it was stewed,
put to it some pickled gerkins chopped, and some
broiled chesnuts. Thicken it with burnt butter, and
give it two or three boils up. Season it with salt, then
pour it over the beef, and garnish with lemon.
Beef Olives.
Take some rump steaks about half an inch thick,
x 2
112
THE ECONOMIST': OR,
about ten inches long1 and ps wide, as you can ; then
cut a piece of tat bacon as wide as the beef, and about
three parts as long-. Put part of the yolk of an egg on
the beef, the bacon on that, and the yolk of an egg on
the bacon. Lay some forcemeat on that, some of the
yolk of an egg on the forcemeat, then roll them up,
and tie them round with a string- in two places. Strew
on some crumbs of bread, and over them some of the
yolk of an egg. Then fry them brown, with some
beef dripping-, when done take them out, and lay them
to drain. Melt some butter in a stewpan, put in a
spoonful of Hour, and stir it well till it is smooth.
Then put in a pint of gravy, a gill of white wine, and
then the olives, and let them stew an hour. Add some
mushrooms, truffles and morels, forcemeat balls, sweet-
breads cut in small pieces. Squeeze in the juice of
half a lemon, and season it with pepper and salt.
Shake them up, and skim off the fat, lay your olives in
the dish, and pour the gravy over them- Garnish with
lemon and. beet-root.
Beef Steaks rolled.
Heat yout; steaks with a cleaver till they are tender ;
make a forcemeat with a pound of veal beat line in a
mortar, the llcsh of a fowl, half a pound of gammon of
bacon, fat and lean; the kidney fat of a loin of veal,
and r sweetbread, all cut very Gne; some truffles and
morels stewed, and then cut small, two shalots, some
parsley, thyme, lemen peel, the yolks of four eggs, a
nutmeg grated, and half a pint of cream. Mix these,
and stir them over a slow fire for ten minutes. Put
them upon the steaks, and roll them up ; skewer Ihein
tight, and fry them of a nice brown. Then drain them
from the fat, and put them into a stewpan, with a pint
of gravy, a spoonful of red wine, two of ketchup, a few
pickled mushrooms, and stew them for a quarter of an
hour. Take up the steaks, cut them in two, and lav
the cut side uppermost. Garnish with lemon.
NEW FAMILY COOKERY.
1 13
Beef Collofs.
Cut a rump steak into pieces in the form of Scotch
oollops, but larger. Hack them a little with u knife,
then floor them, and having melted a little butter in
your stewpan, put in jour collops, and fry them quick
for about two minutes. Then put in a pint of gravy,
a bit of butter rolled in flour, and season it with pep-
per and salt. Cut four pickled cucumbers into thin
slices, a few capers, half a walnut, and a little onion
shred fine. Stew the whole together about five mi-
nutes, put them all hot into your dish, and garnish with
lemon.
Bombarded Veal.
Take out the bone from a fillet of veal, and make a
forcemeat with crumbs of bread, half a pound of fat
bacon scraped, an anchovy, sweet herbs, a little lemon-
peel, and parsley. Chop and season them with salt,
pepper, and a little grated nutmeg. Mix it np with
an egg and a little cream; and with this fill up the
place from whence the bone was taken. Then make
cuts all round the fillet at about an inch distance from
each other. Fill one nicb with forcemeat, a second
with spinach well boiled and squeezed, and a third
with cruroba of bread, chopped oysters, and beef mar-
row, and so on round the fillet. Wrap the caul close
round it, and put it in a deep pot, with a pint of wa-
ter. Cover it with a coarse paste to prevent the oven
giving it a disagreeable taste. When it is taken out
of the oven, skim off the fat, and put the grary into a
•tewpau, with a spoonful of mushroom ketchup, one
of lemon pickle, five boiled artichoke bottoms cut into
quarters, tw’o spoonsful of browning, and a few moreb
and truilles. Thicken it with batter rolled in flour,
give it a gentle boil, put your veal into the dish, and
pour the sauce over it.
Fricando of Veal.
Take veal steaks half an inch thick, and about fix
l 3
114
THE ECONOMIST ; OR,
inches in length. Larcl them with small cardoons,
and dredge them with (lour. Hang: them before the
tire till they are brown; then put them into a stew-
pan with a quart of gravy, and stew them hal£ an
hour. Then put in a slice of lemon, an anchovy, a
spoonful of lemon pickle, the same of walnut ketchup,
and of browning-, a little cayenne pepper, and a few
morels and truffles. When your fricandoes are tender,
lake them tip, thicken your gravy with butter and
Hour. Strain it, put your fricandoes in the dish, pour
the gravy on them, and garnish with lemon and bar-
berries. Or put round them some fried forcemeat balls.
Veal Olii'cs.
Cut some large collpps off a leg of veal, and hack
tliem with the back of a knife. Spread forcemeat thin
over each, roll them tip, and either toast or bake them.
Make a ragout of oysters and sweetbreads cut in bits,
a few mushrooms and morels, and lav them in the dish
•*
with the olives. Put brown gravy into the dish, and
send them up hot, with forcemeat balls round them.
Garnish with lemon.
Porcupine of a Breast of Veal.
Bone a breast of veal, and rub it over with the yolk
of egg. Lay over it a few thin slices of bacon, some
shred parsley, the yolks of five hard-boiled eggs chop-
ped small, a little leino'n-peel cut line, some crumbs of
bread steeped in cream, and season to your taste with
popper, salt, and nutmeg. Boll the veal dose, and
skewer it up. Then cut some fat bacon, the lean of
ham that has been a little boiled, and pickled cucum-
bers. about two inches long. Lard the veal with tins
in rows: lirst ham, then bacon, then cucumbers, til)
you have larded every part of it. Put it into a deep
earthen pot, with a pint of water, cover it close, and
set it in a slow oven for two hours. Then skim off
the fat, and strain the gravy through a sieve into a
NEW FAMILY COOKERY.
115
jtcwpan. Put in a "-lass of while wine, a little lemon-
pickle, and a spoonful of ketchup. Thicken with but-
ter rolled in flour, lay your porcupine on the dish, and
pour your sauce over it. Have ready a roll of force-
meat made thin : take crumbs of bread, half a pound of
bee f suet shred fine, the yolks of four eggs, and a few
chopped oysters. Mix these together, and season it
with cayenne pepper, salt, and nutmeg. Spread it on
a veal caul, and roll it up close like a collared eel,
bind it in a cloth, and boil it an hour. Then cut it
into four slices, lay one at each end, and on each side.
Have ready your sweetbread cut in slices and fried,
and lay them round it, with a few mushrooms. This
'makes a grand bottom dish when game is not to
be had.
Pillow of Veal.
Half roast a neck or breast of veal, then cut it into
six pieces, and season it with pepper, salt and nutmeg.
Put a pound of rice into a quart of broth, with some
mace, and a little salt. Stew it over a slow fire, till it
is thick; butter the bottom of the pan you do it in.
Heat up the yolks of six eggs, and stir them into it.
Then take a small round deep dish, butter it, and lay
the veal in a round heap, and cover it all over with
nee. Rub it over with the yolks of eggs, and bake it
an hour and a half. Then open the top, and pour in
a pint of rich gravy. Send it hot to table, and gar-
nish' with a Seville orange cut in quarters.
Loin of Veal en Epigram.
Roost it as for eating, take it up, and cut off care-
fully the skin from the back part without breaking it.
Cutout all the lean part, but leave the ends whole, to
i on tain the following mixture: inince all the meat
very fine with the kidney part, put it into gravy just
enough to moisten it with the gravy that comes from
the loin. Put in a little pepper and salt, some shred
lemon-peel, the yolks of three cjgs, and a spoonful of
nr.
THE ECONOMIST ; OR,
ketchup. Thicken it with butter rolled in flour. Give
it a shake or two over the fire, put it into the loin, and
pull the skin gently over it. If the skin should not
quite cover it, give the part wanting a brown with a
hot iron. Send it up hot, and garnish with lemon and
barberries.
A savory dish of Veal.
Cut some collops from a leg of veal, hack them
with the back ot a knife, and dip them in yolk of egg.
Season them with cloves and mace beaten fine, nut-
meg and pepper. Make forcemeat with some of your
veal, beefsuet, oysters chopped, sw'eet-herbs shred fine
and the aforesaid spices. Strew it over your collops,
roll and tie them up, put them on skewers, tie them to
a spit, and roast them. Mix a raw egg or two with
some forcemeat, roll it in balls, and fry them. Put
them into the dish with the meat when roasted, take
some strong broth, an anchovy, a shalot, a little white
wine, and some spice. Stew it and thicken with a
piece of butter rolled in flour. Pour the sauce into
the dish, lay the meat in with the forcemeat balls, and
garnish with lemon.
Veal Sweetbreads a-la-Davphinc.
Stuff three large sweetbreads with forcemeat, made
in the following manner. Skin a large fowl and take
off the flesh ; half a pound of bacon cut fine and beat
in a mortar. Season with anchovy, nutmeg, lemon-
peel, thyme, and parsley. Mix this with the yolks of
two eggs, and fasten the sweetbreads together with
line skewers. Put slices of bacon at the bottom of the
stewpan, seasoned with pepper, salt, mace, cloves,
*weet herbs, and an onion sliced ; lay upon these thin
slices of veal, and then t he sweetbreads. Cover it
close, let it stand eight or ten minutes over a clear fire,
then pour in a quart of boiling water, and let it stew
gently for two hours. Take out the sweetbreads, strain
NEW FAMILY COOKERY.
117
the gravy, and boil it till reduced to half a pint. Pour
the gravy over the sweetbreads, and serve them up.
Garnish with lemon.
Sweetbreads a-la-daub.
Take three large sweetbreads, boil them for five mi-
nutes. Then take them out, and when cold, lard them
with small pieces of bacon, a row down the middle;
then a row on each side, with lemon peel cut the size
of a straw ; then a row on each side of pickled cucum-
bers, cut very fine. Put them into a stewpan with
some good veal gravy, a little lemon juice, and a
spoonful of browning. Stew them gently a quarter
of an hour, and just before they are done thicken with
(lour and butter. Dish them up, and pour the gravy
over them. Lay round them hunches of boiled celery,
and garnish with barberries or parsley.
Harico of Mutton.
Cut some steaks from a loin, or best end of a neck
of mutton, trim them neatly and clear of fat, and half
fry them of a light brown. Then put them into a stew-
pan with as much hot water as will make gravy enough
for them, and simmer them till tender, with an onion
sliced into them. When about half done, thicken the
gravy with some flour mixed first with a few spoons-
ful of it, and add half boiled carrots and raw turnips
cut into dice. Serve them up, with the vegetables and
gravy poured over them. Some ketchup should be
added.
Harico of Rcif.
Use rump steaks, and dress them as above.
Million Cutlets d la Main tenon.
Take oft the under bone from the best end of a loin
of mutton, and cut it into cutlets ; beat and trim them
neatly ; then add a piece of butter, chopped parsley,
118
THE economist; or,
thyme, sbalots, pepper, salt, a little pounded mace,
and some lemon juice. Shake them over the lire till
nearly done, then lay them on a dish, pour the liquor
over the cutlets, and when nearly cool, cover them
with bread crumbs, and put them separately into oiled
white paper; fold it up, broil them over a slow fire,
and serve them up with hot poivrade sauce in a tureen.
— See poivrade sauce recipe.
Irish Stew.
Take mutton chops, season them with pepper, salt,
a little mushroom powder, and beaten mace. Put them
into a stewpan, with a large onion sliced, some pars-
ley and thyme, and a pint of veal broth. Simmer the
chops till three parts done, then add some whole po-
tatoes peeled, and let them stew till done. Serve it
up in a deep dish.
Take out the herbs when the stew is to be served
up.
Sweetbreads en Gordineere.
Parboil three sweetbreads; then put into a stewpan,
some layers of bacon, or ham and veal : over which lay
the sweetbreads, with the upper sides downwards.
Put a layer of veal and bacon over them, a pint of veal
broth, and three or four blades of mace. Stew them
gently three quarters of an hour; then take them out,,
strain the gravy through a sieve, and skim off the fat.
Make an omelet of yolks of eggs, in the following
manner: beat up four yolks of eggs, put half on a
plate, and set them over a stewpan of boiling water,
with another plate over it, and it will be soon done.
Put a little spinach juice in to the other half, and serve
it the same. Cut it out in sprigs of what form you
please, put it over the sweetbreads in the dish, and
keep them hot. Thicken the gravy with butter rolled
in tlour, and two yolks of eggs beat up in cream. Put
it over the fire, and keep stirring it one way till it is
NEW FAMILY COOKERY
11$
thick and smooth. Pour it over the sweetbroads, and
serve up. Garnish with lemon and beet-root.
Veal a-la-bourgeoisc.
Lard some thick slices of lean veal, with bacon, sea-
son them with pepper, salt, beaten mace, cloves, nut-
meg-, and chopped parsley. Put in the bottom of your
stewpan some slices of fat bacon, lay the veal upon
them, cover the pan, and set it over the fire for eight
or ten minutes, just to be hot, aud no more. Then,
with a brisk tire, brown your veal on both sides, and
shake some flour over it. Pour in a quart of good
broth or gravy, cover it close, and stew it gently till it
is enough. Then take out the bacon, skim all the fat
off clean, and beat up the yolks of three eggs, with
some of the gravy. Mix all together, and keep it stir-
ring one way till smooth and thick. Then take it up,
lay your meat in the dish, pour the sauce over it, and
garnish with lomon.
A Grenade of Veal.
Cut some thin slices of veal from the fillet, and lard
them half way with bacon. Then take a dozen squab
pigeons clean picked and trussed, put them into a pan
of boiling water, and let them lie in it two or three mi-
nutes. Then put into a stewpan some good gravy,
with a dozen mushrooms picked and sliced, and three
veal sweetbreads cut and sliced. Put in the pigeons,
and set the stewpan over a slow fire. When the
pigeons and sweetbreads are enough, thicken the gra-
vy with some rich cullis, and add some cock’s combs
with artichoke bottoms shred small. Let these stew a
little while, and then set them to cool. Cut some thin
slices of ham and bacon, put in some forcemeat, then
the larded veal into a stewpan, and lay the ham and
bacon over it; put some yolks of eggs over the ham
suid veal, and then more forcemeat, then put in the
ragoo of pigeons, and turn the slices of veal and ba-
120
THE ECONOMIST ; OR,
cou; put over them more forcemeat rubbed over with
volk of egg, arid cover tliem with slices of bacon. Co-
ver the pan close, and pat fire under and over it, but
be careful it does not burn. When done, turn it all hot
into a dish, skim off the fat, put in some veal cullis,
and serve it up. Garnish with lemon and pickles.
Scotch Collops .
Cut them off a leg of veal, about the size and thick-
ness of a crown piece, brown a piece of butter, and fry
them over a quick fire. Shake and turn them, and
keep them on a line froth. When they are of a light
brown lake them out. Then put cold butter again in-
to your pan, and fry the collops as before. When they
are enough, pour the liquor from them into a stewpan,
and add half a pint of gravy, half a lemon, an ancho-
vy, a few morels, a spoonful of browning, the same of
ketchup, two spoonsful of lemon pickle, and season to
your taste with salt and pepper. Thicken it with but-
ter rolled in (lour, let it boil five or six minutes,
then put in your collops, and shake them over the fire,
but do not boil them. Take them out, aud lay them
in the dish. Then strain your gravy, and pour it hot
on them. Lay on them forcemeat balls, and little slices
of bacon curled round a skewer and boiled. Put a few
mushrooms over them, and garnish with barberries and
lemon.
Calf’s Head surprised.
When you have cleaned it, scrape a pound of fat ba-
con very fine, take crumbs of bread, a small nutmeg
grated, and season to your taste with salt, pepper, and
a little lemon peel. Beat up the yolks of six eggs, and
mix all together into a rich forcemeat. Put a little of
it into the ears, and the rest into the head. Then pnt
it into a deep pot, just wide enough to admit it, and
put to it two quarts of water, half a pint of white wine,
a blade or two of mace, some sweet herbs, an ancho-
vy, two spoonsful of walnut and mushroom ketchup
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♦
NEW FAMILY COOKERY.
121
the same quantity of lemon pickle, and a little salt and
cayenne pepper. Lay a coarse paste over it to keep
in the steam, and put it for two hours and a half into a
quick oven. When you take it out, lay the head in a
soup dish, skim off the fat from the gravy, and strain it
through a sieve into a stewpan. Thicken it with but-
ter rolled in flour, and when it has boiled a few mi-
nutes, put in the yolks of six eggs well beaten, and
mixed with half a pint of cream. Have ready boiled
a few forcemeat balls, and a few truffles and morels,
but do not stew them in the gravy. Pour the gravy
over the head, and garnish with the truffles and morels,
forcemeat balls, barberries, and mushrooms.
Calf’s Pluck surprised.
Stuff the heart with suet, sweet herbs, and a little
parsley, all chopped small, a few crumbs of bread, some
pepper, salt, nutmeg, and a little lemon peel, mixed up
with the yolk of an egg, and roast it. Boil the lights
with part of the liver, and when they are enough, chop
them very small, and put them into a saucepan with a
piece of butter rolled in flour, some pepper and salt,
and a little juice of lemon. Fry the other part of the
liver with some thin slices of bacon. Lay the mince
at the bottom of the dish, the heart in the middle, and
the fried liver and bacon round, with some crisped
parsley. Serve them up with plain melted butter in a
sauce-boat.
A Basque of Mutton.
But the caul of a leg of veal into a copper dish
about the size of a small punch bowl. Then take the
lean part of a leg of mutton that has been kept a
week, and chop it"very small; take half its weight in
beef marrow, some crumbs of bread, lemon-peel gra-
ted, half a pint of red wine, two anchovies, and the
yolks of four eggs. Mix all together with the mutton,
as you would sausage-meat, and lay it in the caul in
M
^<2
THE ECONOMIST; or,
die middle of the dish. Fasten the caul, bake it in
i quick oven, and when it comes out, lay your dish
upside down, and turn the whole out. Pour brown
gravy over it, and serve with sweet sauce. Garnish
with pickles.
Shoulder of Mutton surprised.
Half boil it first, then put it into a stewpan, with
two quarts of veal gravy, four ounces of rice, some
beaten mace, and a tea-spoonful of mushroom powder.
Stew it till the rice is enough, and then take up your
mutton and keep it hot. Put half a pint of cream to
the rice, and a piece of butter rolled in flour : shake it
well, and boil it a few minutes. Lay your mutton on
he dish, and pour the gravy over it. Garnish with
lickles or barberries.
Leg of Mutton a-la-haut gout.
Let your mutton hang a fortnight, (if the weather
permit) stuff every part with cloves of garlic, rub it
with pepper and salt, and then roast it. When it is
done, serve up, with good gravy, and red wine in tho
dish.
Leg of Mutton roasted with Oysters or Cockles.
When your mutton has hung two or three days, stuff
every part of it with oysters or cockles, roast it, and
when done, put some good gravy into the dish, and
garnish with horse-radish.
Mutton Rumps and Kidneys.
Boil the rumps in veal gravy ; lard the kidneys with
oacon, and set them before the fire in a Dutch oven.
As soon as the rumps are tender, rub them over with
the yolk of an egg, a little grated nutmeg, and some
•ayenne pepper. Skim the fat from the gravy, and
put it in a stewpan, with three ounces of boiled rice,
a spoonful of cream, and a little ketchup and mush-
NEW FAMILY COOKERY. 12?
room powder. Thicken with butter and flour, ant
give it a gentle boil. Fry the rumps till they are of a
light brown ; and when you dish them up, lay them
round on the rice, so that the small ends may meet in
the middle; lay a kidney between every rump, and
garnish with barberries and red cabbage.
Mutton Rumps a-la-braise.
Boil six mutton rumps for fifteen minutes in water :
take them out, cut them in two, and put them into a
stewpan, with half a pint of gravy, a gill of white
wine, an onion stuck with cloves, salt, and cayenne
^pepper. Cover them close, and stew them till they
are tender. Take them and the onion out, and thicken
the gravy with butter rolled in flour, a spoonful of
browning, and the juice of half a lemon. Boil it up
till smooth, but not too thick. Then put in the rumps,
give them a shake or two, and dish them up hot. Gar-
nish with horse-radish and beet-root.
Mutton Chops in disguise.
Rub them over with pepper, salt, nutmeg, and a
little parsley. Roll each in white paper, well buttered
inside, and close the two ends. Boil some lard, or
beef dripping, in a stewpan, and put the steaks into it
Fry them of a fine brown, then take them out, and lei
the fat thoroughly drain from them. Lay them in thi
dish, and serve them up with good gravy, and garnish
with horse-radish and fried parsley.
Mutton kebobbed.
Cut a loin of mutton into lour pieces, take off tin
skin, rub them with the yolk of an egg, and strew ove
them a few crumbs of bread and a little parsley shret
fine. Spit and roast them, and baste them all the tinn
with fresh butter, to make the froth rise. When the\
are done, put a little brown gFavy under them, anc
send them to table. Garnish with pickles.
M 2
124
THE economist; or,
Oxford John.
Cut some collops from a leg of mutton, and take out
all the fat sinews. Season them with salt, pepper, and
mace, strew over them a little shred parsley, thyme,
and two or three shalots. Put a good piece of butter
into a stewpan, and when it is hot, put in your collops.
Stir them with a wooden spoon till they are three
parts done, then add half a pint of gravy, a little le-
mon juice, and thicken it with flour and butter. Let
them simmer four or five minutes. Put them into
your dish with the gravy. Garnish with fried bread,
cut in dice, over and round them, and pickles.
Quarter of Lamb Forced.
Cut a slit in the back side of a large leg of lamb, and
take out the meat ; the front of it must not be defaced.
Chop the meat small, with marrow, beef suet, oysters,
a washed anchovy, an onion, sweet herbs, lemon peel,
beaten mace, and nutmeg. Beat all together in a mor-
tar, stuff the leg in its original shape, sew it up, rub it
over with the yolks of eggs, and roast it for an hour,
basting it with butter.
Cut the loin into steaks, season them with pepper,
salt, nutmeg, lemon peel cut fine, and herbs. Fry
them in butter of a fine brown, pour out the butter,
put in a quarter of a pint of white wine, half a pint of
strong gravy, a quarter of a pint of oysters with their
liquor, some mushrooms, a spoonful of their pickle,
butter rolled in flour, and the yolk of an egg; stir all
together till thick, lay your leg of lamb in the dish, and
the loin round it ; pour the sauce over it, and garnish
with lemon.
Lamb Chops en Oasorole.
Cut a loin of lamb into chops, put yolk of egg on
both sides, and strew bread crumbs over them, with a
little cloves and mace, pepper and salt, mixed ; fry
them of a light brown, and put them round in a dish,
NEW FAMILY COOKERY.
12J
as close as you can ; leave a hole in the middle to put
in the following- sauce; stew some sweet herbs and
parsley chopped One, in good thick gravy. Garnish
with fried parsley.
Lamb’s Bits.
Skin, and split them: lay them on a dry cloth with
the sweetbreads and the liver, and dredge them well
with flour. Fry them in lard or butter till of a light
brown, then lay them in a sieve to drain. Fry plenty
of parsley, lay your bits on the dish, the parsley in
lumps over them, and pour melted butter round them.
Barbecued Pig.
Prepare a pig as for roasting. Make a forcemeat of
two anchovies, six sage leaves, and the liver, put them
into a mortar, with the crumb of a roll, four ounces of
butter, a little cayenne pepper, and half a pint of red
wine. Beat it to a paste, put it in the belly, and sew
it up. Lay it down at a good distance before a brisk
tire, put some red wine into the dripping pan, and baste
it well while roasting. When half done, put under the
pig two rolls, and should the wine be too much re-
duced, add more. When your pig is nearly done, take
the bread and sauce out of the dripping pan, and put
to the sauce an anchovy chopped small, some sweet
herbs, and half a lemon. Boil it a few minutes, strain
your sauce, and pour it on boiling hot. Garnish with
barberries and sliced lemon.
A Pig Matelote.
Take out the entrails, and scald your pig, cut off the
head and pettitoes ; cut the body into quarters, and
put them with the head and toes, into cold water.
Cover the bottom of a stewpan with slices of bacon,
and place the quarters over them, with the pettitoes,
and the head cut in two. Season with pepper and
salt, a bay leaf, a little thyme, an onion, and a bottle
m 3
126
THE ECONOMIST ; OR,
of white wine. Then lay on more slices of bacon, putt
over it a quart of water, and let it boil. Skin and gut.
two large eels, cut them in pieces about five or six
inches long. When your pig is half done, put in your
eels ; boil a dozen of large cray fish, cut off the claws,
and take off the shells of the tails. When your pig and
eels are enough, lay the pig in the dish, and the petti-
toes round it, but do not put in the head, as that will
make a pretty cold dish. Then lay your eels and cray
fish over them, take the liquor they wrere stewed in,
skim off the fat, and add half a pint of strong gravy,
thickened writh a little piece of burnt butter. Pour
this over, and garnish with lemon and cray fish. Fry
the brains, and lay them round, and all over the dish.
A Pig au Pere Duillet.
Cut off the head, and divide the body into quarters,
lard them with bacon, and season them with salt, pep-
per, nutmeg, cloves and mace. Put a layer of bacon
at the bottom of the stewpan, lay the head in the mid-
dle, and the quarters round it. Put in a bay leaf, an
onion shred, a lemon, with some carrots, parsley, and
the liver, and cover it again with bacon. Put in a
quart of broth, stew it for an hour, and then take it up.
Put your pig again into a stewpan, with a bottle of
white wine, cover it close, and let it stew gently an hour.
While it is stewing in the wine, take the first gravy it
was stewed in, skim off the fat, and strain it. Then
take a sweetbread cut into slices, some truffles, morels,
and mushrooms, and stew all together till they are
enough. Thicken with a piece of butter rolled in
flour; and when your pig is enough, take it out, and
lay it in your dish. Put the wine it was stewed in to
the sauce, and pour it over the pig, and garnish with
lemon. If it is to be served up cold, drain it well and
wipe it, that it may look white, and lay it in a dish,
with the head in the middle, and the quarters round it
Throw some green parsley over all. Either of the
quarters separately make a pretty dish.
NEW FAMILY COOKERY.
127
Umbles of Deer.
Season the kidney of a deer, and the fat of the heart,
with a little pepper, salt, and nutmeg-. First fry, and
then stew them in some g-ood gravy till they are ten-
der. Squeeze in a little lemon ; take the skirts, and
stuff them with a forcemeat made with the fat of the
venison, some fat of bacon, grated bread, pepper, mace,
sage, and onion chopped small. Mix it with the yolk
of an egg. When the skirts are stuffed with this, tie
them to the spit to roast; but first strew over them
some thyme and lemon peel. When they are done,
lay the skirts in the middle of the dish, and the frica-
see round it.
Tongue and Udder Forced.
Parboil them, blanch the tongue, and stick it with
cloves: and fill the udder with forcemeat made with
veal. Wash the inside with the yolk of an egg, then
put in the forcemeat, tie the ends close, and spit them,
roast them, and baste them with butter. When they
are done, put good gravy into the dish, sweet sauce
into a cup, and serve them up
Tripe a-la- Kilkenny.
Cut a piece of double tripe, into square pieces; peel
and wash ten large onions, cut them in two, and boil
them in water till they are tender. Then put in your
tripe, and boil it ten minutes. Pour off almost all the
liquor, shake a little flour into it, and put in some but-
ter, with a little salt and mustard. Shake it over the
fire till the butter is melted, then put it into your dish,
and send it to table, as hot ag possible. Garnish with
lemon or barberries.
128
THE ECONOMIST: Oil,
POULTRY, GAME, &c.
Turkey a-la-daub.
Bone it carefully, so as not to spoil it in appearance,
then stuff it with the following- forcemeat : chop some
oysters fine, and mix them with crumbs of bread, pep-
per, salt, shalots, and a very little thyme, parsley, and
butter. Fill your turkey with this, sew it up, tie it in
a cloth, and boil it white. Serve it up with oyster-
sauce. Or make a rich gravy of the bones, with a
piece of veal, mutton, and bacon, season wbth pepper, j
salt, shalots, and a little mace. Strain it off ; and hav-
ing before half boiled your turkey, stew it in this
gravy for half an hour. Skim the gravy, dish up your
turkey in it, after you have thickened it with a few
mushrooms stewed white, or stewed palates, forcemeat
balls, sweetbreads, or fried oysters, and pieces of le-
mon. Dish it with the breast upwards. You may add
a few morels and truffles to your sauce.
Turkey in a hurry.
Truss a turkey with the legs inward, and flatten it
as much as you can ; put it into a stewpan, with melt-
ed lard, chopped parsley, shalots, mushrooms, and a
little garlick ; give it a few turns on the fire, and add
the juice of half a lemon to keep it -white. Then put
it into another stewpan, with slices of veal, a slice of
ham, the melted lard, and every thing as used before ;
adding salt and whole pepper ; cover it over with
slices of lard, and set it about half an hour over a slow
fire; add a glass of white wine and a little broth, skim
the sauce, add a little cullis to make it rich, but not too
thick, put the turkey into your dish, and pour the '
sauce over it. Garnish with lemon.
Foivl a-la-braize.
Truss your fowl as for boiling, with the legs in the
NEW FAMILY COOKERY.
129
body ; then lay over it thin slices of fat bacon, wrap
it round in beet leaves, then in a caul of veal, and put
it into a large saucepan with three pints of water, a
glass of Madeira wine, some sweet herbs, two or three
blades of mace, and half a lemon; stew it till it is ten-
der, then take it up and skim olT the fat; make your
gravy pretty thick with flour and butter, strain it
through a sieve, and put to it a pint of oysters and a
cupfull of cream ; keep shaking the pan over the fire,
and when it has simmered a short time, serve up your
fowl with the bacon, beet-leaves, and caul on, and
1 pour your sauce hot upon it. Gasnish with barberries
p and beet-root.
Fowl marinaded.
Take a veal sweetbread and cut it small, a few oys-
ters, a few mushrooms, an anchovy, some pepper, and
salt, a little nutmeg, some lemon-peel and thyme ;
chop all together small, and mix it with the yolk of
an egg. Raise the skin of the breast of a large fowl
with your finger from the bone, and stuff it in between
the skin and the flesh, but take care not to break the
skin; and then put some oysters into the body of the
fowl. Paper the breast, and roast it Make good
gravy, and garnish with lemon.
Fowl forced
Pick clean a large fowl, draw it, cut it down the
back, and take the skin off whole ; cut the flesh from
the bones, and chop it with half a pint of oysters, an
ounce of beef-marrow, and some pepper and salt. Mix
it up with cream ; lay the meat on the bones, draw
the skin over it, and sew it up the back. Cut thin
slices of bacon, lay them on the breast of your fowl,
and tie them on with packthread in diamonds. It will
take an hour roasting by a moderate fire. Make a
good brown gravy sauce, pour it into your dish, take
the bacon off, lay in your fowl, and serve it up. Gar-
nish with pickles, mushroom, or oysters.
130
THE economist; or.
Chickens chi ring rale.
Beat the breast bone of your chickens Hat with a
rolling pin, but do not break the skin. Dust some
flour over them, fry them in butter till of a light brown,
drain all the fat out of the pan, but leave the chickens
in. Lay a pound of gravy beef, as much veal cut in
thin slices, over your chickens, with a little mace, two
or three cloves, some whole pepper, an onion, a bunch
of sweet herbs, and a piece of carrot. Then pour in a
quart of boiling water, cover it close, and let it stew a
quarter of an hour, Then take out the chickens, and
keep them hot: let the gravy boil till it is rich and
good; strain it off, and put it into your pan again,
with a glass of red wine, and a few mushrooms. Put
in your chickens to heat, then take them up, lay them
in your dish, and pour your sauce over them. Gar-
nish with lemon, and a few slices of boiled ham.
Chicktns a-la-braise.
Lard a couple of fine chickens, and season them
with pepper, salt, and mace ; then put a layer of veal
in the bottom of a stewpan, with, a slice or two of ba-
con, an onion cut in pieces, a piece of carrot, and a
layer of beef; put in the chickens with the breasts
downwards, and a bunch of sweet herbs ; then a lay-
er of beef, and put in a quart of broth or water ; cover
it close, and stew it gently for an hour. In the mean
time, take two veal sweetbreads, cut them small, and
put them into a saucepan, with a little broth or water,
a few cock’s combs, truffles, and morels, cut small, with
an ox palate. Stew them together, and when youi
chickens are done, take them up, and keep them hot;
strain the liquor they w:ere stewed in, skim off the fat,
and pour it into your sauce; add a glass of red wine,
a spoonful of ketchup, and a few mushrooms ; boil all
together with a few artichoke bottoms cut in four, and
asparagus tops. If your sauce is not thick enough, put
NEW FAMILY COOKERY.
131
i a piece of butter rolled in flour; lay your chickens
i the dish, and pour the sauce over them. Garnish
/ith lemon.
Chickc?is in savoury Jelly.
Roast two chickens, and boil some calf’s feet to a
elly ; then take out the feet, and skim off the fat ; beat
ip the whites of three eggs, and mix them with half
v pint of white wine vinegar, the juice of three lemons,
t blade or two of mace, a few pepper corns, and a tit-
le salt. Put them to your jelly; boil it five or six
ninutes, strain it several times through a jelly bag till
t is clear. Then put a little in the bottom of a bowl
argc enough to hold the chickens, and when they are
old, and the jelly set, lay them in with their broasts
Iown. Then fill your bowl quite full with the rest of
our jelly, which you must take care to keep from set-
ing, so that when you pour it into the bowl it will
:Ot break. Let it stand all night ; and the next day
>ut your bason into warm water, pretty near the top.
Vhen you find it loose in the bason, lay your dish
>ver it, and turn it out whole.
Chickens and Tongues.
Boil six chickens very white, take six pig’s tongues
boiled and peeled, a cauliflower boiled whole in milk
and water, and some boiled green spinach. Lay the
cauliflower in the middle, the chickens close round, the
tongues round the chickens, the roots outwards, and
the spinach in small heaps between the tongues. Gar-
nish with toasted bacon.
Pullets a-la-sainte Menehout.
Truss the legs in the body, slit them down the back,
spread them open, and take out the thigh bones, and
beat them with a rolling pin. Season them with pep-
per, salt, mace, nutmeg, and sweet herbs. Take a
pound and a half of veal, cut it in thin slices, and lay
]32
THE ECONOMIST ; OR,
it in a stewpan. Cover it close, and set it over a slow
fire, and when it begins to stick to the pan, stir in a
little flour, shake it about till it is a little brown, then
pour in as much broth as will stew the fowls. Stir
them together, and put in a little whole pepper, an
onion, and a slice of bacon or ham. Lay in your fowls,
cover them close, and stew them half an hour, take
them out, lay them on a gridiron to brown on the in-
side, and then lay them before the fire to do on the
outside. Strew over them the yolk of an egg, and
some crumbs of bread, and baste them with butter.
Let them be of a fine brown, and boil the gravy till
there is about enough for sauce ; strain it, and put in-
to it a few mushrooms, with a small piece of butter
rolled in flour. Lay the pullets in the dish, pour the
sauce over them, and garnish with lemon.
Curry.
Cut up two rabbits, or chicken, as for a fricasee ;
fry them of a light brown, and stew them in gravy.
Put in a spoonful or two of curry powder, according
to the quantity of meat: add grated ginger, turmeric,
and cayenne pepper. When stewed enough, thicken
it with butter rolled in flour, and some cream. Add
lemon-juice, shalots, and garlic, and garnish with
lemon.
Goose a-la-mode.
Pick a goose clean, skin and bone* it nicely, and
take off the fat. Then boil a dried tongue, and peel
it. Treat a fowl in the same manner as the goose;
season it with pepper, salt, and beaten mace, and roll
it round the tongue. Season the goose in the same
manner, put both tongue and fowl into the goose, and
* The best method of boning a goose, or fowls of any sort, is, to be-
gin at the breast, and to take out the bones without cutting the back;
for, when it is sewed up, and you come to stew it, it generally burst#
in the back, whereby the shape of it is spoiled.
NEW FAMILY COOKERY. 133
put it into a pot that will just hold it, with two quarts
of beef gravy, some sweet herbs, and an onion. Put
some slices of ham, or bacon, between the fowl and
goose ; then cover it close, and stew' it over a fire slow-
ly for an hour. Then take up your goose, and skim off
all the fat, strain it, and add a glass of red wine, two
spoonsful of ketchup, a veal sweetbread cut small,
some truffles, mushrooms, morels, and a piece of but-
ter rolled in (lour. Put the goose in again, cover it
close, and stewr it half an hour longer. Then take it
up, pour the sauce over it, and garnish with lemon.
Boil the bones of the goose and fowd in the gravy.
Beef marrow rolled between the tongue and the fowl,
and between the fowd and the goose will make them
mellow, and eat the finer.
Goose marinaded.
Bone your goose, make a forcemeat with ten or
twelve sage leaves, two large onions, and two large
sharp apples; chop them fine, and mix them with
some crumbs of bread, four ounces of beef mar-
row, a glass of red wine, half a nutmeg grated, pep-
per, salt, and lemon-peel shred small, and the yolks of
four eggs.
, Ducks a-la*mode.
Cut tw'o ducks in quarters, and fry them of a lig;l)t
brown, pour off the fat, dust flour over, add half a pint
of gravy, a quarter of a pint of red wine, an anchovy,
two shalots, and a bunch of sweet herbs ; .cover and
stew them a quarter of an hour. Take out the herbs,
skim off the fat, and thicken with butter rolled in flour.
Pour the sauce over the ducks ; garnish with lemon.
Duck a-la-Francoise.
Peel tw’O dozen of roasted chesnuts, put them into a
pint of gravy, a few leaves of thyme, two small onions,
a little whole pepper, and a bit of giDger. Lard a
N
134
THE ECONOMIST ; OR,
tame duck, and half roast it, then put it into the gra-
vy, stew it ten minutes, and add a quarter of a pint of
red wine. When enough take it out, boil up the gra-
vy to a proper thickness, skim it clear from fat, lay the
duck in the dish, and pour the sauce over it. Garnish
with lemon.
Pigeons transmogrified.
Season your pig-eons with popj:>er and salt, make a
puff paste, and roll each pigeon in a piece of it. Tie
them in a cloth, so that the paste does not break, and
boil them in plenty of water. When they have boiled
an hour and a half, untie them, but be careful they do
not break. Pour a little good gravy into your dish,
lay the pigeons in it, and serve them up.
Pigeons compote.
Truss your pigeons as for boiling, and make U force-
meat for them, with crumbs of bread, a quarter of a
pound of fat bacon scraped, a little parsley and thyme,
two shalots, or an onion, some lemon peel, and a lit-
tle nutmeg grated; season them with pepper and salt,
and mix them up with egg’s. Put it into the craws of
the pigeons, lard them down the breast, and fry them
brown. Then put them into a stewpan, with some
brown gravy, stew them three quarters of an hour,
and thicken with a piece of butter rolled in flour. When
you serve them up, strain your gravy over them, and
lay forcemeat balls round them.
Pupton of Pigeons.
Make a savoury forcemeat, rolled like paste, and put
it into a dish. Then a layer of thin slices of bacon,
squab pigeons, sliced sweetbread, asparagus tops,
mushrooms, cock’s combs, a palate boiled tender, and
cut into pieces, and the yolks of four eggs boiled hard.
Make another forcemeat and lay it over the whole like
a pie crust. Then bake it, and when it is enough, turn
it into another dish, and pour in some good gravv.
I
NEW FAMILY COOKERY. 135
Pigeons a-la-daub.
Put a layer of bacon in a saucepan, one of veal, one
of lean beef, then another of veal, about a pound of
beef, and a pound of veal cut very thin : a small car-
rot. a bunch of sweet herbs, an onion, some pepper,
salt, a blade or two of mace, and a few cloves. Cover
it close, and brown it over a slow fire. Put in a quart
of boiling water, and when stewed till the gravy is
rich, strain, and skim off the fat. Beat a pound of
veal, and one of beef suet, in a mortar; an equal
quantity of crumbs of bread, some pepper, salt, nut-
meg, beaten mace, lemon-peel, parsley cut small, and
thyme. Mix them with the yolks of two eggs, fill the
pigeons, and flatten the breasts: flour, and fry them
in fresh butter a little brown. Pour off the fat, and
put the gravy over the pigeons. Stew them, covered
close, till done. Dish them, and pour in the sauce.
On each pigeon lay a bay leaf, and on the leaf a slice
of bacon. Garnish with notched lemon, and serve hot.
Pigeons au Poise.
Cut off their feet, and stuff them with forcemeat in
the shape of a pear; roll them in the yolk of an egg,
and then in crumbs of bread. Put them into a dish
buttered, but not to touch each other, and bake them.
When they are enough, lay them in a dish, and pour
irc good gravy thickened with the yolk of an egg, or
butter rolled in flour; but do not pour it over the
pigeons. Garnish with lemon. This dish may be im-
proved by the following variation: lay one pigeon in
the middle, the rest round, and stewed spinach be-
tween, with poached eggs on the spinach. Garnish
with notched lemon and orange cut into quarters, and
melted butter in a tureen.
Pigeons in Surtout.
Stuff your pigeons with forcemeat, lay a slice of ba-
N 2
13fi
THE economist; or.
con on the breast, and a slice of veal beat with the
back of a knife, and seasoned with mace, pepper and
salt. Tie it on with a piece of thread, put them on a
bird-spit, roast them, and baste them with a piece of
butter ; then rub over them yolk of egg, on which
strew some crumbs of bread, a little nutmeg-, and sweet
herbs. When they are done, lay them in your dish,
with g-ood gravy. Garnish with lemon.
Pigeons in a Hole •
Truss four young pigeons, with their legs in their
bellies as for boiling, season them with pepper, salt,
and beaten mace. Put into each pigeon a lump of but-
ter the size of a walnut. Lay them in a pie dish, and
pour over them a good batter. Bake them in a mode-
rate oven, and serve them to table in the same dish.
Pigeons jugged.
Wash your pigeons clean, and dry them with a cloth;
season them with beaten mace, white pepper, and salt.
Put them into a jug with half a pound of butter upon
them. Stop up the jug close with a cloth, to keep in
the steam ; set it in a kettle of boiling water, and let
it boil an hour and a half. Take out your pigeons, put
the gravy into a stewpan, and add to it a spoonful of
wine, one of ketchup, a slice of lemon, half an ancho-
vy chopped, and a bunch of sweet herbs. Boil it a lit-
tle, and thicken it with a piece of butter rolled in flour;
lay your pigeons in the dish, and strain your gravy
over them. Garnish with parsley, and red cabbage.
Pigeons a-la-braisc
Should be seasoned and dressed as directed for
chickens a-la-braise.
Partridges and Pheasants a-la-braise
In the same manner as chickens.
NEW FAMILY COOKERY.
11/
Snipes or Woodcocks in Surtout.
Make a forcemeat of veal, an equal quantity of beef
suet, pounded in a mortar, with crumbs of bread,
beaten mace, pepper, salt, parsley, and sweet herbs,
mixed with the yolk of an egg. Lay some round the
dish, and put in your birds, which must be drawn, and
half roasted. Chop the trail, and put it over the dish.
Put truffles, mushrooms, a sweetbread, and artichoke
bottoms cut small, into some good gravy, and stew all
together. Beat up the yolks of two eggs in a spoon-
ful of white wine, stir it one way till thick, take it oif,
and when cold pour it into the surtout ; put in the
yolks of a few hard eggs here and there; season with
beaten mace, pepper, and salt ; cover with the force-
meat; colour it with yolks of eggs, and send it to the
oven. Half an hour does it.
Snipes with Pur slain Leaves.
Draw them, and make a forcemeat for the inside,
but preserve your ropes for -your sauce; spit them
across upo^. a lark-spit, cover with bacon and paper,
and roast them gently. Take some prime thick leaves
of purslain, blanch them well in water, put them into
a ladle of cullis and gravy, a bit of shalot, pepper, salt,
nutmeg, and parsley, and stew all together for half an
hour gently. Have the ropes ready blanched and put
in. Dish up your snipes upon thin slices of bread fried,
squeeze the juice of an orange into your sauce, and
serve them up.
Larks a-la-Francoise.
Truss them with the legs across, and put a sage
leaf over their breasts. Put them on a long thin skew-
er; and between every lark put a bit ot thin bacon.
Then tie the skewer to a spit, and roast t'hem before a
clear brisk fire; baste them with butter, and strew
over them some crumbs of bread mixed with flour.
Frv some crumbs of bread of a fine brown in butter.
J38
THE economist; or.
Lay the larks round the dish, and the bread crumbs in
the middle.
Florendine Hare.
Case a hare that has hung- four or five days ; leave
the ears on, and take out the bones, except those of
the head; take crumbs of bread, the liver chopped,
half a pound of fat bacon scraped, a glass of red wine,
an anchovy, two eggs, some sweet herbs, pepper, salt,
and nutmeg. Put it into the belly, roll it up to the
head and fasten it with packthread. Boil it in a cloth
an hour and a half, with two quarts of water, till redu-
ced to a quart. Put in a pint of red wine, a spoonful
of lemon-pickle, one of ketchup, and the same of
browning. Stew it till reduced to a pint, thicken it
with butter rolled in flour: lay morels, and slices of
forcemeat boiled in a veal caul, round the hare. Make
the ears lie back on the roll, and stick mj'rtle or par-
sley in the mouth. Strain the sauce over, and garnish
with barberries and parsley.
' Florendine Rabbits.
Skin three young rabbits, but leave on the ears, and
wash and dry them with a cloth. Take out the bones,
but leave the head whole, and proceed as before di-
rected for a hare. Make a white sauce of veal gravy,
an anchovy, and the juice of half a lemon. Strain it,
and then put in a quarter of a pound of butter rolled in
flour, so as to make the sauce pretty thick. Beat up
the yolk of an egg, put to it some cream, nutmeg, and
salt, and mix it with the gravy. Simmer it a little
over the fire, but rot boil, pour it over the rabbits, and
serve them up. Garnish with lemon and barberries.
Rabbits surprised
Prepare two young rabbits as for roasting. Roast
and take the meat from the bones, leaving them
whole. Chop the meat fine, with shred parsley, le-
NEW FAMILY COOKERY.
139
men peel, an ounce of beef marrow, a spoonful of
cream, and a little salt. Beat the yolks of two eggs
boiled hard, and a piece of butter, in a mortar ; mix all
together, and stew it five minutes ; lay it on the rab-
bits where the meat is off, and put it down close and
even, to make them appear whole ; then, brown them
all over with a salamander. Pour a gravy made thick
as cream into the dish, and serve them with the
livers boiled and frothed.
Rabbits en Casserole.
Cut them into quarters, lard them or not, just as
you please. Shake some flour over them, and fry them
in lard or butter. Put them into an earthen pipkin,
with a quart of broth, a glass of white wine, a little
pepper and salt, a bunch of sweet herbs, and a small
piece of butter rolled in flour. Cover them close, and
stew them half an hour; dish them up, and pour the
sauce over them. Garnish with Seville oranges cut
into thin slices, and notched.
Marinaded Soals.
Boil them in salt and water, bone, drain, and lay
them on a dish, with their bellies upwards. Boil, and
pound some spinach ; boil four eggs hard, chop the
yolks and whites separate ; lay white, green, and yel-
low among the soals, and serve with melted butter in
a tureen.
Smelts in Jelly.
Season with mace, and salt, and lay them in a pot
with butter over them. Tie paper over them, and
bake them half an hour. Take them out, and lay
them to drain. When cold, lay them in a deep plate,
pour cold jelly over them, and they will appear like
living fish.
Maccaroni.
Boil four ounces of maccaroni till it is quite tender.
140
THE ECONOMIST ; OR,
then lay it on a sieve to drain, and put it into a stew-
pan, with a g-ill of cream, and a piece of butter rolled
in flour. Boil it five minutes, pour it on a plate. Lay
Parmasan cheese toasted all over it, and send it up in
a water-plate.
Oyster Loaves.
Make holes in the top of French rolls and take out
the crumb. Put oysters into a stewpan, with the li-
quor, and the crumbs, and a piece of butter; stew
them five or six minutes, put in a spoonful of cream,
and fill the loaves. Lay a bit of crust on the top of
each, and put them in the oven to crisp.
Mushroom Loaves.
Wash some small buttons as for pickling. Boil them
a few minutes in a little water, and put to them two
spoonsful of cream, a bit of butter roiled in flour, and
a little salt and pepper. Boil these up, fill your loaves,
and do them in the same manner as directed in the pre-
ceding article.
Brocoli and Eggs.
Boil it till tender, but save a bunch and six or eight
sprigs. Toast bread large enough for your dish. Beat
up six eggs, put them into a saucepan, with butter,
and a little salt; beat them with a spoon till thick
enough, then pour them on the toast. Set the large
bunch of brocoli in the middle, and the other pieces
round.
Spinach and Eggs.
When the spinach is boiled, squeeze it dry, chop it
fine, and put it into a stewpan, with a bit of butter, a
little cream, pepper, and salt ; give it a shake over the
fire, drain it, and then dish it. Have ready a stewpan
of water boiling, and break as many eggs into cups as
you would poach. Put in the eggs, wThen the whites
are set, they are enough, take them out with an egg-
NEW FAMILY COOKERY. 141
slice, trim the ragged parts of the whites, and lay
them on the spinach ; serve up with melted butter, and
garnish with orange cut in quarters.
N. B. The spinach may be dressed as directed for
boiling under the head Vegetables.
Asparagus and Egg3.
Cut asparagus as for peas ; break some eggs into a
bason, beat them up with pepper, salt, and the aspara-
gus; put them into a stewpan, with a piece of butter,
and stir it on the fire till thick. Put a toast in the dish,
and the eggs and asparagus upon it.
Omelets.
Beat up six eggs, strain them through a hair sieve,
and put them into a frying-pan, in which must be a
quarter of a pound of hot butter. Put in a little ham
scraped fine, with shred parsley ; and season with pep-
per, salt, and nutmeg. Fry it brown on the under
6ide, and lay it on your dish, but do not turn it. Hold
a hot salamander over it for half a minute, to take off
the raw look of the eggs. Stick curled parsley in it,
and serve it up.
' Bubble and Squeak.
Cut boiled beef, that is underdone, int6 slices; chop
cabbage that has been dressed, put them into a frying-
pan, with a little butter, pepper, and salt. Fry them
a few minutes ; raise the cabbage high in the dish, and
lay the slices round, fat and lean alternately. Garnish
with carrot.
To roast Cheese.
Grate a quarter of a pound of fat Cheshire, mix with
it the yolks of three eggs, a quarter of a pound of
grated bread, and a quarter of a pound of butter. Mix
them well together in a mortar, with mustard, pepper,
and salt. Lay it thick upon toast, and let it brown in
a Dutch oven.
142
THE ECONOMIST ; OR,
GRAVIES, CULLISES, and SAUCES.
OBSERVATIONS.
We have in many instances, directed the necessary
sauces to be made for each respective article; but as
there are some for which no directions have been hi-
therto given ; and which are ordered to be used in va-
rious dishes, such as gravies, brown and white. Cul-
lises, and various sauces, and many others which are
used for different purposes, and on various occasions,
we shall place them all in the present chapter. And
here it may not be amiss, for the use of those who are
not acquainted with the French language, to explain
one or two words vJhich are borrowed from it ; and
■which are in common use in the culinary art. Hav-
ing studiously avoided the use of them as much as pos-
sible, we shall content ourselves with explaining the
following.
Braise, is borrowed from that language, namely, to
stew over wood embers, no coals being used in France
for culinary purposes.
Cullis, is merely another name for gravy, or for gra-
vy thickened with meat, vegetables, almonds, &c.
Bechamel, is a white sauce.
Maigre, means soups or dishes made without the use
of meat or gravy.
Beef Gravy.
Take a piece of the chuck, or neck, and cut it into
small pieces; then strew some flour over it, and put it
into the saucepan, with as much water as will cover it,
an onion, a little allspice, a little pepper, and some
salt. Cover it close, when it boils take off the scum,
\ 9
NEW FAMILY COOKERY.
143
throw in a hard crust, or some raspings, and let it stew
till the gravy is rich, strain it off, and pour it into your
tureen.
Or fry some pieces of lean beef brown in a stewpan,
with two or three onions, and two or three slices of
lean bacon ; pour to it a ladle of strong broth, rubbing
the brown from the pan very clean ; add to it more
strong broth, claret, white wine, . anchovy, and a
bunch of sweet herbs ; season it, stew it very well, and
strain it off. This will keep for use.
A rich Gravy.
Take some lean beef, veal, and mutton, cut them in-
to small bits; then take a large saucepan, lay your
beef at the bottom, then your mutton, and a small
piece of bacon, a slice or two of carrot, some mace,
cloves, whole black and white pepper, a large onion
cut in slices, a bunch of sweet herbs, and then lay on
your veal. Cover it close, and set it over a slow fire
for six or seven minutes, and shake the saucepan often.
Then dust some Hour into it, and pour in boiling wa-
ter till the meat is something more than covered. Co-
ver your saucepan close, and let it stew till it is rich.
Then season it to your taste with salt, and strain it off.
This gravy will be so good as to answer most pur-
poses.
Brown Gravy.
Put a piece of butter into a saucepan, when it is
melted shake in a little flour, and let it brown. Then
stir in by degrees the following ingredients : half a
pint of water, as much ale or small beer that is not
bitter : an onion and a piece of lemon peel cut small,
three cloves, a blade of mace, some whole pepper, a
spoonful of mushroom pickle, the same quantity of
ketchup, and an anchovy. Let the whole boil together
a quarter of an hour, then strain it, and it will be good
l sauce for various dishes.
144
THE ECONOMIST; Oil,
Gravy for a Turkey or Fowl.
Hack a pound of lean beef, and flour it ; put a piece
of butter the size of an egg into a stewpan ; when
melted, put in your beef, fry it on all sides a little
brown, pour in three pints of boiling- water, a bunch
of sweet herbs, two blades of mace, three cloves, some •
pepper corns, a piece of carrot, a crust of bread toasted
brown ; cover it close, and boil it till reduced to about
a pint, season it with salt, and strain it off.
Or take the neck, liver, and gizzard, boil them ini
half a pint of water, with a piece of bread toasted, pep-
per, and salt, and a bit of thyme; boil them till re-
duced to one half: add half a glass of red wine, boil,
and strain it; bruise the liver well, strain it again, and
thicken with a piece of butter rolled in flour
A Family Cullis.
Roll a piece of butter in flour, and stir it in your
stewpan till the flour is of a fine yellow colour ; then
put in some broth, a little gravy, a glass of white wine,
a bunch of parsley, thyme, laurel and sweet basil, two
cloves, a little nutmeg or mace, a few mushrooms, and
pepper and salt. Let it stew an hour over a slow fire,
skim all the fat clear off’, and strain it through a
sieve.
A strong Fish Gravy.
Take two or three eels, skin and gut them, and
wash them clean ; cut them into small pieces, and put
them into a saucepan ; cover them with water, a crusti
of bread toasted brown, a blade or two of mace, some.)
whole pepper, a few sweet herbs, and a bit of lemon
peel ; boil the liquor till it is rich ; have ready a piece
of butter according to your gravy ; if a pint, as big as
a w alnut. Melt it in a saucepan, shake in a little flour,
arid toss it about till it is brown, and strain the gravy
into it. Let it boil a few minutes.
NEW FAMILY COOKERY.
145
A Cullis for all sorts of Ragouts.
Take about a pound of leg- of veal, and a slice of lean
ham, and put them into a stewpan, with two or three
cloves, some nutmeg-, a blade of mace, some parsley
roots, a carrot cut in pieces, two or three shalots, and
a bay leaf. Set them over a slow tiro, cover them
close, and let them do gently for half an hour, taking
care they do not burn, then put in some beef broth,
let It stew till as rich as required, and then strain it off
for use.
A white Cullis.
Cut a piece of veal in small bits, put it into a stew-
pan, with two or three slices of lean ham, and two
onions cut in pieces ; put in some broth, and season
with mushrooms, parsley, green onions, and cloves.
Let it stew till the virtues of all are extracted ; then
take out all your meat and roots, put in a few crumbs
of bread, and let it stew softly. Take the white part
of a young fowl, and pound it in a mortar till it is line,
put this into your cullis, but do not boil it. If not suffi-
ciently white, add two dozen of blanched almonds.
When it has stewed till it is of a good rich taste, strain
it off.
A Fish Cullis.
Broil a pike or a jack, take off the skin, and separate
the flesh from the bones. Boil six eggs hard, take out
the yolks; blanch a few almonds, beat them to a paste
in a mortar, and then add the yolks of eggs ; mix these
well with butter, put in the fish, and pound all together.
Take half a dozen onions, cut them into slices, two
parsnips, and three carrots. Set on a stewpan, with a
I piece of butter to brown, and when it boils put in the
! roots ; turn them till brown, and pour in a little gravy
to moisten them. When boiled a few minutes, strain
it into another saucepan ; add a leek, some parsley,
sweet basil, half a dozen cloves, some mushrooms and
i truffles, and a few crumbs of bread. When it has stew-
o
THE ECONOMIST ; OR,
146
ed gently a quarter of an hour, put in the fish, &c. Let
it stew some time longer, but without boiling. Strain
it through a sieve. This is a good sauce to thicken
most made dishes.
Cullis of roots.
Take some carrots, parsnips, parsley roots, and
oniony: cut them in slices, put them into a stewpan
over the fire, and shake them round. Take two dozen
of blanched almonds, and crumbs of bread, soaked first
in good fish broth. Pound them, with the roots, in a
mortar, and boil all together. — Season it with pepper
and salt, strain it off, and use it for herb or fish soups.
White Braise.
Soak the udder of a leg of veal in cold water for a
few minutes, cut it in small pieces, and put them into
a stewpan, with a pieee of butter, some onions, some
thyme and parsley, a little mace, a lemon pared and
sliced, and a spoonful of water ; put it over a slow fire,
and stir it for a few minutes ; then add white gravy,
according to the quantity you want to braise. Itis
generally used for lamb, chicken, or any thing you
wish to look white.
Brown Braise.
Take some beef suet, with any trimmings of meat
you may have ; put them into a stewpan, with some
onions, parsley, sweet herbs, mace, and a sliced carrot ;
set it over the fire: add a bit of butter, a little gravy,
a few bay-leaves, and six heads of celery ; let it draw
down for half an hour; then fill it up with good gra-
wy, and a little white wine.
Ham Sauce.
Cut some slices of lean off a dressed ham, and beat it
with a rolling pin to a mash. Put it into a saucepan,
with a tea-cup full of gravy, and set it over a slow fire:
NEW FAMILY COOKERY.
147
but keep stirring- it to prevent its sticking- at the bot-
tom. When it has been on some time, put in a bunch
of sweet herbs, half a pint of beef gravy, and some pep-
per. Cover it close, let it stew over a gentle fire, and
when it is done, strain it off. This is a very good
sauce for any kind of veal.
Essence of Ham.
Take three or four pounds of lean ham, cut it in
pieces about an inch thick. Lay them in the bottom
of a stewpan, with slices of carrot, parsnips, and three
or four onions cut thin. Let them stew till they stick
to the pan, but do not let it burn. Then pour on
some strong veal gravy by degrees, some fresh mush-
rooms cut in pieces, or mushroom powder, truffles and
morels, cloves, basil, parsley, a crust of bread, and a
leek. Cover it close, and when it has simmered till it
is of a good thickness and flavour, strain it off. The
gravy from a dressed ham, with the before mentioned
ingredients, instead of the ham, will make it equally
good, but not quite so high flavoured.
Sicilian Sauce.
Bruise half a spoonful of coriander seeds, and four
cloves, in a mortar. Put three quarters of a pint
of good gravy, and a quarter of a pint of essence
of ham, into a stewpan. Peel half a lemon, and
cut it into thin slices, and put it in with the seeds and
cloves. Let them boil up, then add three cloves of
garlic whole, a head of celery sliced, two bay leaves,
and a little basil. Let these boil till the liquor is re-
duced to half the quantity. Then put in a glass Oi
white wine, strain it off, and if not thick enough, put
in a piece of butter rolled in flour. A good sauce for
roast fowls.
Sauce for any kind of roast meat.
Wash an anchovy, put to it a glass of red wine, some
o 2
148
THE economist; or,
gravy, a shalot cut small, and a little juice of lemon.
Stew these tog-ether, strain it off, and mix it with the
gravy that runs from the meat.
Sauce for a Turkey.
Open a pint of oysters, and wash them. Pour the
liquor, when settled, into a saucepan, and stir into it a
little'white gravy, and a tea-spoonful of lemon pickle.
Thicken it with flour and butter, and boil it three or
four minutes. Add a spoonful of thick cream, and
then the oysters. Stir them over the fire till quite
hot, but do not let them boil.
Sauce for Ducks or Wild Fowl.
Simmer a cup of port, the same of gravy, a shalot,
pepper, salt, and mace, for ten minutes ; put in a bit
of butter and flour, give it one boil, and pour it
through them.
Sauce for roast Goose or Duck.
Mix a table spoonful of made mustard, and half a
tea-spoonful of cayenne pepper, into a glass and a half
of port wine. Meat this and pour it hot into the inside
of the goose when it is taken up, by a slit made in the
apron.
Green sauce for Green Geese.
Mix a quarter of a pint of sorrel juice, a glass of
white wine, and some scalded gooseberries. Add su-
gar, and a bit of butter.
A standing Sauce.
Put the juice of two lemons, five anchovies, some
whole Jamaica pepper, sliced ginger, mace, a few
cloves, a little lemon peel, horse-radish sliced, some
sweet herbs, six shalots, two spoonsful of capers and
their liquor, and a quart of sherry, into a glazed jar,
stop it close, set it in a kettle of hot water for an hour,
and keep it in a warm place. A spoonful or two of
this liquor is good to any sauce.
NEW FAMILY COOKERY.
149
Stock for Gravy or Soup.
Take a knuckle of veal, about a pound of lean beef,
and a pound of the lean of a gammon of bacon, all
sliced, into a stewpan, with carrots, onions, turnips,
celery, two of each, a little pepper, salt, arid other
slices at your discretion, and two quarts of water.
Stew the meat quite tender, but do not let it brown.
This will keep some days, and will serve either for
soup, or brown or white gravy ; if for brown, put some
of the browning, and boil it a few minutes.
Browning
Browning is a very useful culinary preparation, and
is made thus. Beat small four ounces of fine sugar,
put it into a frying-pan, with an ounce of butter. Set
it over a clear fire ; mix it well together, and when it
begins to be frothy" hold it higher. When the sugar
and butler are of a good brown, pour in a little wine,
and stir it well together: then add more wine, till half
a pint is used. Add half an ounce of Jamaica pepper,
six cloves, four shalots peeled, two or three blades of
mace, three spoonsful of ketchup, a little salt, and the
rind of a lemon. Boil it slowly about ten minutes, and
then pour it off. When cold, take off the scum, and
bottle it for use.
Gravy to make Mutton eat like Venison.
Pick a stale woodcock, take out the bag from the en-
trails, cut it in pieces, and simmer it with as much un-
seasoned meat gravy as you require.
Sauce for Venison or Hare.
Beat some currant jelly with two spoonsful of port
wine, and melt it over a fire ; or, half a pint of red
wine, with two ounces of sugar, simmered to a
syrup.
o 3
150
THE ECONOMIST; OR,
Sauce for most kinds of Fish.
Pat a little of the liquor that drains from your dish
to some mutton or veal gravy. Put it into a saucepan,
with an onion, an anchovy, a spoonful of ketchup, and
a glass of white wine. Thicken it with a lump of but-
ter rolled in flour, and a spoonful of cream. Oysters,
cockles, or shrimps, may be put in after you take it off
the fire, but it will be exceeding good without. If you
have no cream, instead of white wine you must use red.
Dutch sour Sauce for Fish.
*
Boil two blades of mace in a wine glass of water,
and half as much vinegar, for a quarter of an hour.
Take out the mace, and put in a quarter of a pound of
butter, and the yolk of an egg well beaten. Shake
these over the fire one way till the sauce is properly
thickened, without letting it boil.
Sauce a la Espagnole.
Put some gravy into a saucepan with a glass of white
wine, and the same of good broth ; some parsley and
chives, tw'o cloves of garlic, half a bay leaf, a little co-
riander seed, two cloves, an onion sliced, a carrot, half
a parsnip, and two spoonsful of oil. Stew these for
two hours over a slow fire. Skim off the fat, pass the
sauce through a tamis, season it with pepper and salt,
and use it with any thing as approved.
Sauce for a Pig.
Chop the brains, put in a teaspoonful of the gravy
that runs from the pig, and an anchovy. Mix them
with half a pound of butter, and Hour, to thicken the
gravy ; a slice of lemon, a spoonful of white wine, some
caper liquor, and a little salt.
Poivrade Sauce for Game.
Skin twelve shalots, chop them small, mix with
them a table spoonful of veal gravy, a gill and a half
NEW FAMILY COOKERY
151
of vinegar, an anchovy pressed through a fine sieve,
and a little cayenne pepper, and salt. If it is to be
eaten with hot game, serve it up boiling ; if with cold,
the sauce is to be cold likewise.
Pontiff Sauce.
Put into a stewpan two or three slices of lean veal,
and the same of ham, some sliced onions, carrot, pars-
ley, and a head of celery. When brown, add a little
white wine, some broth, a clove of garlic, four shaiots,
two cloves, a little coriander, and two slices of lemon
peel. Boil it over a slow fire till the juices are ex-
tracted from the meat, then skim it, and strain it
through a sieve. Just before you use it, add a little
cullis, with some parsley chopped fine.
Bechemel.
This is a stiff white sauce, somewhat in the nature
of cream, but considerably thicker, and even approach-
ing to a batter. Take strong veal gravy, boil, skim,
and thicken it with a piece of butter rolled in flour ;
add more gravy, and when sufficiently boiled, strain it
off; put cream enough to make it entirely white, and
of the consistency of a light batter ; then just simmer
it together, but do not sutler it to boil above a minute
or two, or it will injure the colour.
To melt Butter.
Put a quarter of a pound of butter, with two tea-
spoonsful of cream, or water, into a plated or very nice
tin saucepan. Shake it over a clear fire till the but-
ter is quite dissolved. It must be shaken only in one
direction, and be careful not to place the saucepan up-
on the fire.
Parsley and Butter.
Melt butter as directed in the foregoing article ;
wash your parsley, and chop it fine. When your butter
152
THE economist; or,
is on the boil, put in the parsley, give it a good shake
over the fire, and pour it into your tureen or. boat. Use
parsley seed, tied in a rag, and boil it for ten minutes.
Put what liquor you want, to your butter. Shred a
little boiled spinach, and put into it.
Forcemeat Balls.
Beat in a mortar, half a pound of veal, and half a
pound of suet cut fine, shred in a few sweet herbs fine,
a little mace dried, a nutmeg grated, a little lemon
peel cut fine, pepper and salt, and the yolks of two
eggs. Mix all well together; roll some of it in little
round balls, and some in long pieces. Roll them in
Hour, and fry them of a good brown. If they are for
the use of white sauce, do not fry them, but put a lit-
tle water into a saucepan, and when it boils, put them
in ; a few minutes will do them.
Forcemeat is a principal ingredient in cookery, and
imparts an agreeable flavour in whatever dish it is
used. The articles principally used for this purpose are,
fowl, veal, the inside of a sirloin of beef, ham, bacon,
suet, bread, parsley, and eggs. To vary the taste of
these ingredients, may be added pennyroyal, tarragon,
savory, thyme, knotted marjoram, shalots, olives, basil,
garlic, anchovy, oysters, salt, pepper, cloves, and nut-
meg. Observe that no one article should predomi-
nate, but if various dishes are served on the same day,
the varied taste of the forcemeat should be at-
tended to.
Forcemeat for Soup Maigre.
Pound the flesh of a lobster, an anchovy, the yolk
of a hard egg, with pepper, salt, mace, a little butter,
some bread crumbs, and two eggs well beat in a mor-
tar ; make them into balls, or roll them long, and fry
them brown. Add these to your soup when ready to
serve up.
NEW FAMILY COOKEBY.
153
Lobster Sauce.
Cut a lobster into pieces the size of dice ; pound the
spawn, a bit of blitter, and four anchovies, in a mortar,
and rub them through a sieve ; put the cut lobster
into a stewpan with half a pint of gravy, and a bit of
butter rolled in flour ; set it over the fire and keep
stirring it till it boils ; if not thick enough, add a little
flour and water, and boil it again ; put the spawn in,
and simmer it : if the spawn boils it is apt to spoil the
colour of the sauce ; put a little lemon pickle and co-
ratch, and squeeze in half a lemon.
Onion Sauce.
Boil some onions,' changing the water when they
are about half done, and rub them through a sieve.
Add a little fresh butter, flour, cream, and salt, to the
pulp, and stew it five minutes.
JEgg Sauce.
O o
Boil two or three eggs till they are hard : chop the
whites, then the yolks, but neither of them very fine,
and put them together. Put them into good melted
butter, and stir them well together.
Anchovy Sauce.
Put an anchovy into half a pint of gravy, with a
quarter of a pound of butter rolled in flour, and stir all
together till it boils. You may add, either a little le-
mon juice, ketchup, red wine, or walnut liquor.
Oyster Sauce.
Strain and beard them, put them into a tewpan
with a piece of fresh butter, and the liquor, with some
flour and water to thicken it ; season with lemon juice,
anchovy liquor, cayenne pepper, and ketchup. W hen
it boils, skim it, and let it simmer five minutes
154
the economist; or,
Shrimp Sauce.
Put half a pint of shrimps washed clean, into a stew ■
pan, with a spoonful of anchovy liquor, and half a
pound of butter melted thick. Boil it up for five mi-
nutes, and squeeze in half a lemon. Toss it up, and
pour it into your tureen.
Bread Sauce.
Put a piece of crumb of stale bread, into a saucepan,
with half a pint of water, an onion, a blade of mace,
and a few pepper corns in a bit of cloth. Boil them a
few minutes, then take out the onion and spice, mash
the bread very smooth, and add to it a piece of butter
and a little salt.
Caper Sauce.
Chop half your capers very fine, and leave the rest
in whole. Chop some parsley, with a little grated
bread, and some salt ; put them into melted butter, let
them boil up, and then pour it into your tureen.
Shal'ot Sauce*
Chop five or six shalots very fine, put them into a
saucepan with some gravy, a spoonful of vinegar, and
some pepper and salt. Stew them for a minute, and
then pour them into your dish or tureen.
White Sauce for Carp, 8fc.
Boil an onion, a few shalots, and three anchovies, in
half a pint of cream. Then put in two ounces of but-
ter, the yolks of two eggs, and a little vinegar ; stir it
continually while over the fire, to prevent curdling.
Sauce for a savoury Pie.
Take some cullis, an anchovy, some sweet herbs,
and a little mushroom liquor: boil it, and thicken it
with burnt butter; add a little red wine, and put it in
your pie. This will serve for any meat pies.
NEW FAMILY COOKERY.
155
A sauce for cold Partridges, Moor Game, 8fc.
Pound two anchovies, and a clove of g-arlic, in a
mortar ; add oil and vinegar to the taste. Mince the
meat, and put the sauce to it as wanted.
Lemon Sauce for boiled Fowls.
Pare off the rind of a lemon, then cut it into slices,
take the kernels out, and cut it into square bits; blanch
the liver of the fowl, and chop it fine; mix the lemon
and liver together in a tureen, pour on some hot melt-
ed butter, and stir it up.
Fennel Sauce.
Boil a bunch of fennel and parsley, chop it small,
and stir it into some melted butter.
Mint Sauce.
Wash \our mint clean from grit or dirt, chop it very
fine, and put to it-vinegar and sugar.
Gooseberry Sauce.
Put some scalded gooseberries, a little juice of sor-
rel. and a little ginger, into melted butter.
Apple Sauce.
Pare and core some boiling apples, cut them in
pieces, and simmer them till they become soft, with a
few cloves and a very little water. Beat them very
smooth, and mix them with a little butter and sugar.
To crisp Parsley.
Pick and wash yoqr parsley quite clean, put it into
a Dutch oven, or on a sheet of paper. Set it at a mo-
derate distance from the fire, and keep turning it till it
is quite crisp. Day little bits ot butter on it, but not
to make it greasy. — This is a much better method than
that of frying.
156
THE ECONOMIST ; OR,
Celery Sauce ( white.)
Trim celery heads three inches long1, wash and
blanch them, drain them dry, boil them in a little broth
till the liquor is almost exhausted, and the heads near-
ly done ; add some white gravy, two yolks of eggs,
and some cream, five minutes before the sauce is
wanted.
Celery Sauce (brown.)
Dress the heads as above, adding brown gravy in-
stead of white, and omitting the eggs and cream.
Mushroom Sauce (white.)
Wash and pick a pint of mushrooms clean, put them
into a saucepan, a little salt and nutmeg, a blade of
mace, a pint of cream, and a piece of butter rolled in
flour. Boil these together, stirring continually. Pour
the .sauce into the dish it is intended for, when it is to
be served up.
Mushroom Sauce (brown.)
Is made as the above, but instead of the cream add
gravy.
A relishing Sauce.
Put into a small stewpan two slices of ham, a clove
of garlic, a laurel leaf, and two sliced onions ; let them
heat, and then add a little broth, two spoonsful of cul-
lis, and a spoonful of tarragon vinegar. Stew them
an hour over a slow fire, then strain it through a sieve,
and pour it into your sauce-boat.
A Sauce for Salad.
Mix two yolks of eggs boiled hard, as much grated
Parmesan cheese as will fill a dessert spoon, a little
patent mustard, a dessert spoonful of tarragon vine-
gar, and a larg'e spoonful of ketchup. Add to these,
when stirred together well, four spoonsful of salad oil
and one spoonful of elder vinegar, and beat them up
very smooth.
NEW FAMILY COOKERY.
157
MISCELLANEOUS ARTICLES USED IN
COOKING.
English Soy.
Pound some walnuts, when fit for pickling, in a
mortar. Squeeze them through a strainer : let the liquor
stand to settle ; then pour the fine off, and to every
quart of liquor put a pound of anchovies and two cloves
of shalots ; then boil it enough to make the scum rise,
and skim it well. Add two ounces of Jamaica pepper,
a quarter of an ounce of mace, and half a pint of vine-
gar ; then boil it again- until the anchovies are dis-
solved, and the shalots tender; let it stand till the next
day; then pour off the fine, and bottle it for use; strain
the thick through a sieve, and bottle it separately.
Use it with melted butter.
Lemon Pickle.
Pare tVvelve lemons so thin that none of the white
may appear ; slit them across at each end about an
inch deep, and work in as much salt as possible, rub-
bing the lemons on the outsides also. Lay them in an
earthen pot for three days, with plenty of salt thrown
over them; put to them twelve cloves of garlic, and a
handful of sliced horse-radish ; dry these with the salt
about them in a slow oven till the lemons have no
moisture left in them. The garlic and horse-radish
should be slightly dried. When these are baked, take
a gallon of vinegar, half an ounce of cloves, a little
cayenne pepper; boil these up in the vinegar; when
cold, stir in a quarter of a pound of Hour of mustard, and
pour it upon the lemons, garlic, and horse-radish. Half
this quantity wilKlast a good time; and if with keep-
ing it grows thick, 3tir in a pint of cold vinegar. After
it has stood half a year, it should be filtered through
paper till it is quite clear.
p
158
THE economist; or,
Mushroom Ketchup.
Take some large broad mushrooms, break them into
an earthen pan, strew salt over them, and stir them
now and then for three days. Let them stand a fort-
night longer, till there is a thick scum over them.
Strain off the liquor, and boil it with allspice and black
pepper, mace, ginger, a clove or two, and some mus-
tard seed. When cold, bottle it, and tie a bladder
over the cork. If for keeping, boil it again with some
fresh pieces at the end of two or three months, and it
will then keep a twelvemonth, or longer.
Walnut Ketchup.
Wipe a hundred walnuts when fit to pickle; slice
and pound them in a mortar with three quarters of a
pound of bay salt. Boil two quarts of white wrine vi-
negar, and pour it on them ; let it stand two days, then
strain it off and bottle it, and into every bottle put a
clove of garlic. A quart more vinegar may be poured
over the walnuts after the first is drawn off. This will
serve for present use if well stirred.
Oyster Ketchup.
Wash five hundred oysters, in their own liquor,
which must be boiled and well skimmed; then chop
them small, and stewT them in the liquor for half an
hour. Strain it, and add a pint of white wine, a quar
ter of a pound of anchovies, half an ounce of black pep-
per, a quarter of an ounce of mace, nutmeg, and gin-
ger, ten cloves, and four bay leaves. Boil it ten mi-
nutes, and bottle it. Put the spice into the bottles.
This number of oysters makes four quarts.
Quin's Fish Sauce
Mix half a pint of walnut pickle, the same of mush-
room pickle; six anchovies, pounded; and six whole;
half a tea-spoonful of cayenne pepper. Shake it well
when used.
NEW FAMILY COOKERY.
159
Quin’s Game and Meat Sauce.
Put an ounce of butter, two onions, two shalots,
and a clove of garlic sliced, a small piece of carrot and
parsnip, a bay-leaf, thyme, and two cloves, into a stew-
pan, shake it over the fire till it begins to colour, add
Hour, a glass of port, half a pint of strong gravy, and
strain through a sie\e ; season with cayenne and salt .
boil again, and strain over the meat.
Cucumber Vinegar.
Put fifteen or twenty large cucumbers, pared and
sliced thin, into an earthen pot, a quart of vinegar, four
onions sliced, a few shalots, a little garlic, a very little
cayenne pepper, and a little common pepper, and salt
Let it stand four days; then strain it oft and bottle it
with some whole pepper.
Elder Vinegar.
Strip elder flowers from the stalk, and dry them on a
sheet of paper. When quite dry put them into glass
bottles, and fill up the bottles with vinegar. Cork
them close. The vinegar will be fit for use in s»x
weeks.
Gooseberry Vinegar.
Put three gallons of water, and four quarts ot
gooseberries bruised, into a tub, in which they must re-
main three days, and stirred often strain it oft and
add to every gallon of liquor, one pound of coarse su-
gar • pour the whole into a barrel with a toast and
feast (The strength can be increased to almost any
reauired degree, by adding more fruit and sugar.) 1
mTt be placed in the sun, and the bung-hole covered
with a bit of tile to keep out the dust.
Essence of Anchovies.
T'ikp fiftv or sixty anchovies, mix them without the
bole but ^ith some of their own liquor writ stromed ;
p o
ICO
THE ECONOMIST ; OR,
add to them a pint of water, in which let them boil
till dissolved, which will be about five minutes.
When cold, strain and bottle it, taking- care to cork it
well.
Sprats, a substitute for Anchovies.
Salt them well, and let it drain from them, then
wipe them. To half a pound of common salt, add two
ounces of bay-salt, the same of salt-petre, half an ounce
of sal-prunella, and a teaspoonful of cochineal, finely
powdered. Sprinkle it among- your fish, and pack
them in stone jars. The above will be sufficient for six
quarts of fish. They should be kept in a cool place.
Carry Powder. 1
Take mustard seed, one ounce and a half-, coriander
seed, four ounces ; turmeric, four ounces and a half ;
black pepper, three ounces ; lesser cardamoms, one
ounce ; g-inger, half an ounce ; cinnamon, one ounce ;
cloves, half an ounce ; and mace, half an ounce. Make
them into a fine powder, then mix them together, and
keep it in a wide mouth bottle, close stopped for use
Mushroom Powder.
Dry the mushrooms whole, set them before the fire
to crisp; grind them, and sift the powder through a
fine sieve, preserving it in glass bottles, closely
corked.
To dry Mushrooms.
Clean them well by wiping, take out the brown,
and peel off the skin, dry them on paper in a cool
oven, and preserve them in paper bags hung in a dry
place. When used, simmer them in gravy, and they
will nearly regain their original size.
Uses of old Fowls.
The very oldest cock or hen makes good broth or
jelly for invalids; with some knuckle of veal with the
former, or milk and isinglass with the latter. It
NEW FAMILY COOKERY.
161
makes, alone, an excellent jelly-broth, and is useful in
giving body to all sorts of sauces and ragouts.
To purify Water.
Take a large funnel, and place a few pieces of bro-
ken glass at the bottom over the pipe. Let it be
about two-thirds filled with charcoal, broken small,
but not reduced to powder; put a little more broken
glass at the top, to prevent the charcoal from rising;
set it in a proper vessel, and pour the water over ; and,
even if it be putrid, it will pass through in a few mi-
nutes, perfectly clear and sweet.
BOILING VEGETABLES.
OBSERVATIONS.
In preparing these articles, the greatest attention must
be paid to cleanliness. They are, particularly at some
times of the year, subject to dust, dirt, and insects.
Re careful first to pick off the outside leaves, then wash
them well in several waters, and let them lay some
time in a pan of clean water before you dress them. Be
sure your saucepan is thoroughly clean, and boil them
by themselves in plenty of water. They should always
be brought crisp to table, which will be effected by be-
ing careful not to boil them too much. — Such are the
general observations necessary to be attended to in
dressing of vegetables and roots. We shall now pro-
ceed to particulars.
Asparagus
Scrape the stalks carefully till they look white, then
cut them all even alike, and throw them into a pan of
clean water, and have ready a stewpan with water
p 3
162
THE economist; or,
boiling-. Put some salt in, and tie them in 9mall bunch-
es, put them in, and when they are a little tender, take
them up. If you boil them too much, they will lose
both their colour and taste. Cut a round off a small
loaf, about half an inch thick, and toast it brown on
both sides; then dip it into the liquor the asparag-us
was boiled in, and lay it in your dish. Pour a little
melted butter over your toast, then lay your asparag-us
on the toast all round your dish, with the heads inwards,
and send it to table with melted butter in a bason.
Some pour melted butter over them ; but this is inju-
dicious, as it makes the handling them very disagree-
able.
. Brocoli.
Cut the stalks short, and with a knife peel off the
hard outside skin which is on the stalk and small
brandies, and throw them into a pan of water. Have
water boiling in a stewpan, with salt in it; put in the
brocoli, and when the stalks are tender, they are
enough. Be careful the heads do not break off.
Brocoli may be eaten like asparagus, with a toast
laid in the dish, the brocoli upon it, and sent to table
with melted butter.
Cauliflower.
Take off nearly all the green part, and cut the flow-
er close at the bottom from the stalk; if it is large, or
dirty, cut it in quarters. Let it soak an hour in wa-
ter; put it into boiling milk and water, or water only,
with a little salt, and skim it well. When the flower
feels tender, it is enough; but it must be taken up be-
fore it loses its crispness. When enough, lay it to
drain in a cullender, and serve it up in a dish by itself,
with melted butter in a boat.
Artichokes.
Twist off the stalks, put them into cold water, and
NEW FAMILY COOKERY.
163
wash them well. When the water boils, put them in
with the tops downwards, that all the dust and sand
may boil out. About an hour and a half will do them,
try them by drawing’ a leaf, if it draws easy they are
enough. Serve them up with melted butter in cups.
Green Peas. .
Let your peas be shelled just before they are dress-
ed, or they will lose a great part of their sweetness.
Put them into boiling water, with a little salt and a
few leaves of mint, and when they begin to dent in the
middle, they are enough. Put them into a sieve, drain
the water clear from them, and pour them into your
dish. Put in a good lump of butter, and stir them
about with a spoon till it is melted. Mix in a little
pepper and salt. Boil a small bunch of mint by itself,
chop it fine, and lay it in lumps round the edge of your
dish. Melted butter is sometimes preferred to mixing
in with the pea9.
Broad Beans.
These require plenty of water, with a good quantity
of salt in it, and when they feel tender, are enough.
Chop some parsley, put it into good melted butter, and
serve them up with boiled bacon, and the butter and
parsley in a boat. Remember never to boil them with
bacon, as that will greatly discolour them.
French Beans.
String and cut them in two, then across, and throw
them into salt and water. When your water boils,
put them in, and boil them up quick. If they are very
young, only take off the ends, and cut them in two.
Serve with melted butter.
Spinach.
Pick it clean, then wash it well in five or six waters,
put it into a saucepan that will just hold it, without
104
THE economist; or.
water, throw a little salt over it, and cover it close.
Put your saucepan on a clear quick fire, and when the
spinach is shrunk, and the liquor that comes out boils
up, it is done. Then put it in a sieve to drain, and just
give it a gentle squeeze. Lay it on a plate, raise it up
with a fork, and serve it with melted butter in a boat.
Cabbages, Savoys, and Greens.
Take off the outer leaves, and wash them, quarter
them if large, if small cut them in half, and boil them
in plenty of water, with a handful of salt. When ten-
der, drain them in a cullender, but do not press them.
— Savoys and greens must be boiled in the same man-
ner, but always by themselves, by which means they
will eat crisp, and be of a good colour.
Turnips.
Pare them till the string coat is quite cut off: cut
them in two, and boil them with eith.er beef, mutton,
or lamb. When they become tender, squeeze them
between two trenchers, mash them with butter, pep-
per, and salt, and send them to table or send them
up whole, with some melted butter in a boat.
Or when you have pared them, cut them into small
square pieces, put them into a saucepan, and just cover
them with water. When they are enough, take them
off the fire, and put them into a sievd to drain. Then
put them into a saucepan with a good piece of butter,
stir them over the fire a few minutes, put them into
your dish, and serve them up.
Parsnips
Must be boiled in plenty of water, and when they
are soft, which you may know by running a fork into
them, take them up. Scrape them all fine with a knife,
throw away all the sticky part, and send them to table,
with melted butter in a boat.
NEW FAMILY COOKERY.
165
Carrots.
Scrape clean, put them into a pot, and when they aie
enough, take them out, and rub them in a clean cloth.
Slice them into a plate, and pour melted butter over
them. If they are young1, half an hour will sufficiently
boil them.
Potatoes.
Boil them in as small a quantity of water as will be
just sufficient to keep the saucepan from burning1.
Keep them close covered, and as soon as the skins be-
gin to crack, they are enough. Drain out all the wa-
ter, let them remain in the saucepan covered for two or
three minutes; then peel them, lay them in a plate,
and pour melted butter over them. Or, when you have
peeled them, you may do thus: lay them on a gridiron
till they are of a line brown, and then send them to ta-
ble.
Or pare them first, put them into a saucepan, with
water and salt ; when they begin to break on the out-
side, strain off the water, fold a cloth and put it into
the saucepan, press it gently down, and set it near the
fire to steam.
Sea Cale.
Boil it very white, and serve it on a toast like as-
paragus.
Bore-cole, and Brussels’ Sprouts.
Boil these like all the cabbage species in a great
deal of water, changing it when about half done, and
boiling them well. They must be first nicely trimmed
and washed.
Samphire.
Boil samphire in plenty of water, well salted. Put
it in when the water boils, and let it boil till tender.
Serve it up with melted butter.
166
THE ECONOMIST ; OR,
STEWING VEGETABLES, &c.
Cucumbers.
Pare and slice some large cucumbers, and as many i
onions, fry them in butter till they are nicely browned.
Drain them, then put them into a stewpan with some
gravy, a blade of mace, a little pepper and salt, and
stew them gently till nicely done. Twenty minutes,
or half an hour, will be long enough. Take them out
when done, thicken the gravy with butter rolled in.
flour, and pour it over the cucumbers.
Asparagus Peas
Scrape sprue grass, cut it into pieces the size of
peas, as far as the green part extends, wash, and put
them into a stewpan. To a quart of peas add half a
pint of hot water, slightly salted, and boil them till
nearly done ; strain the liquor, and boil it till almost
all reduced ; put to it three ounces of fresh butter, a
cup of cream, a little sifted sugar, flour and wa-
ter, add the peas, stew them till tender, and serve
them up on the top of a French roll, toasted and but-
tered, in a dish.
Green Peas.
Put a quart of young peas into a stewpan, with very
little water, and two young lettuces, cut small. Stew
them gently till the peas are tender, then add four
spoonsful of cream, a lump of sugar, and the yolks of
two eggs. Stir the whole together over the fire for a
short time, but do not allow it to boil. Add a little
salt before serving up.
Or you may add an onion sliced, and omit the eggs,
cream, and sugar. Or stew them in gravy, some su-
gar, pepper, and salt, omitting the lettuce, and thicken
with butter and flour.
i
NEW FAMILY COOKERY.
167
Spinach with Cream.
Boil it till nearly done enough ; squeeze the water
from it, and put it into a stewpan, with a piece of but-
ter and some salt. Stir it over the fire till the butter '
is well mixed with it ; add as much cream as will make
it of a moderate thickness, shake it fora minute or two
over the fire, and then serve it up with sippets of
toasted bread.
Spinach with Gravy.
Put it into a stewpan, with a few spoonsful of wa-
ter and a little salt. Stew it till tender, shaking the
pan often to prevent its burning. When enough, drain,
and give it a slight squeeze. Beat the spinage well,
and return it to the stewpan with some gravy, pepper,
salt, and a piece of butter. Let it stew about a quar-
ter of an hour, stirring it frequently. Serve it up either
in a dish by itself, or with poached eggs upon it.
Sorrel may be stewed the same way, or a fourth
part of sorrel may be added to the spinach, if approved.
Reel Cabbage.
Trim off all the outside leaves, then cut it small and
wash it well. Add one or two onions, sliced thin,
some pepper and salt, and stew them altogether over
a slow fire, with some gravy, till the cabbage is very
tender. A few minutes before serving it up, thicken it
with a piece of butter rolled in Hour, and add some vi-
negar to the taste.
Red Cabbage, another way.
Lay it jn cold water for an hour, cut it into small
pieces. Put it into a stewpan, wTith a pound of sau-
sages, a pint of gravy, and a bit of ham ; cover it close,
and stew it half an hour; take the pan off the fire,
skim ofi' the fat, shake in a little flour, and set it on
again. Let it stew two or three minutes, layr the sau-
sages in the dish, and pour the rest all over, adding half
a spoonful of vinegar.
1 (58
THE ECONOMIST ; OR,
Savoys and Cabbages .
These may be stewed by either of the above re-
cipes; though the better way is to boil the cabbage,
or savoy, in water, till about half done, and then stew
it, as this takes off the strong- flavour, and makes it
pleasanter.
Parsnips.
Scrape them, and boil them tender, cut them into
slices, put them into a saucepan, with cream, a piece
of butter rolled in flour, a little salt, and shake the
saucepan often. When the cream boils, pour them
into a small dish.
They may be stewed with gravy instead of cream
following the above directions.
Carrots may be stewed in the same manner as par-
snips, either with gravy or cream. ,
Brocoli or Caulijlower in Cream.
Boil either of them, till nearly done ; then drain it,
and stew it for ten minutes, in a quarter of a pint of
good gravy, and a spoonful of vinegar ; hear it over
the fire, then put in the brocoli, or cauliflower. Take it
out when done, add the yolks of two eggs and a quar-
ter of a pint of cream to the sauce, thicken it a few
minutes over the fire, pour it over the vegetable, and
serve it up.
Celery brown.
Strip off the outward leaves, and cut off the heads,
so low as to leave only the best part remaining. Wash
these well. If the celery is very large it may be part-
ed dowrn the middle; put it into a stewrpan with gravv
enough to cover it, and stew it gently till tender ; if
the gravy is nearly stew^ed away, add a little more,
a piece of butter rolled in flour, some pepper and salt.
Simmer it again for ten minutes, and serve it up.
NEW FAMILY COOKERY.'
169
Celery lohite.
Prepare it as above, but stew it in broth or water in-
stead of gravy; when tender, put to it a tea-cup full of
cream, a piece of butter rolled in flour, a little salt and
nutmeg. Simmer it for ten minutes, and serve it up.
N. B. It would far exceed the limits which can be
allowed in this work, to enumerate all the articles of
vegetables, and roots, which might be stewed, either
brown or white. The directions already given will,
we trust, be found sufficient, aided by the good sense
of the cook, to enable her to accomplish her task,
(according to the nature of the article to be stewed)
with credit to herself, and the satisfaction of those for
whom it is provided.
Mushrooms.
Clean some fresh sound mushrooms, let their skins
be pulled off, and their gills scraped out, cut them in
large pieces, and put them in a saucepan without any
liquor; cover it close, let them stew gently, with a
little salt, till they are covered with liquor; takeout
the mushrooms, drain them, put in some white wine,
and when they have boiled up, thicken the sauce with
a little butter rolled in flour.
Cardoons.
Cut them in pieces about five or six inches long;
take off’ the outward skin, wash and scald them. Put
them into a stewpan, with gravy enough to cover them,
and stew them gently till almost done, and the liquor
nearly gone. Add a small quantity of fresh gravy, and
continue stewing them gently till tender. Serve them
up with sippets of toasted bread round the edge of the
dish. If the gravy is not sufficient for seasoning, some
salt and cayenne pepper must be added.
French Beans with Cream. ,
Prepare young beans as for boiling, and boil them
Q
THE ECONOMIST ; OR,
170
in plenty of water, with salt in it, till about half done,
then drain them. Beat up the yolks of three eggs
with a quarter of a pint of cream : put them vvith two
ounces of fresh butter into a stewpan, and set it over a
slow fire. When hot, put in the beans, with a spoon-
ful of vinegar, and simmer them till tender, stirring the
mixture to prevent its curdling or burning.
French Beans with Gravy.
Prepare them as in the last article, only iustead-of
the eggs and cream, put half a pint of gravy. Lse but
half the quantity of butter rolled in flour, to thicken up
the whole after the beans are put in. The vinegar
should be omitted, and cayenne pepper and salt added
if required. 1
Endive.
Trim off all the green part of the endive, wash and
cut it in pieces, and scald it till about half done. Drain
and chop it a little, put it into a stewpan with a little
strong gravy, and stew it gently till tender. Season it
with pepper and salt, and serve it up as sauce to any
kind of roasted meat; or it eats well with potatoes.
Artichoke Bottoms.
Boil some artichokes till about half done, then
take off the leaves and the choke. Trim the bot-
toms nicely, and stew them gently in some gravy, with
a little lemon juice, or vinegar, and some salt, till they
are tender. Wipe them dry, then lay them in a dish
with sippets of toasted bread laid round it, and pour
some strong clear gravy over them.
Beet-Root.
Put some red beet-root into a moderately hot oven,
and let it stand till tender. When cold, scrape off the
outside, cut the root into slices, dip them in vinegar,
and lay them into a stewpan, with brown gravy
NEW FAMILY COOKERY.
171
enough to make a good sauce. Stew it gently about
half an hour. Add a little cream just before serving up,
if agreeable, or a few spoonsful of vinegar, if preferred,
to take off from the sweetness of the natural flavour.
The colour of this dish may be heightened either by
some liquor extracted from some of the root pounded
in a mortar, or by a few grains of powdered cochineal.
Pears.
Pare and quarter some pears, but keep one whole.
Lay them in a deep earthen pot, with a lew cloves, a
piece of lemon-peel, red wine, and line sugar, in pro-
portion to the size or number of pears; allowing half
a pint of wine to a dozen, a little more wine and sugar
if they are large. Cover them close with paper, and
bake them. Serve them up hot or cold.
FRYING VEGETABLES.
Artichoke Bottoms.
Blanch them in water, flour them, and fry them in
fresh butter. Lay them in your dish, and pour melted
butter over them. Or put a little red wine into the
butter, and season with nutmeg, pepper and salt.
Celery.
Take off the outside stalks and pare the roots of six-
heads of celery. Make a batter with hall a pint of
white wine, the yolks of three eggs beat fine, salt, and
nutmeg; into which dip every head, and fry them in
butter ; when done, pour melted butter over them.
Cardoons.
Cut them six inches long, and string them. When
boiled tender, put them into a stewpan with butter
and flour, fry them brown, and serve them with melted
butter. ,
172
THE ECONOMIST ; OR,
Potatoes.
Cut them in slices, and fry them in butter till they
are brown. Pour melted butter over them.
Beet-Root.
Boil it till about three parts done, and slice it half
an inch thick. Dip them in batter as directed for ce-
lery, and fry them in butter.
Carrots.
The same, or cut into slices lengthwise, of about
three inches long. Fry them a§ last article
Onions
Must be peeled, and sliced rather less than an inch
thick ; proceed as for beet-root.
Laver.
Laver is best done over a lamp, or if done carefully
at a distance over the fire, it will do extremely well.
When hot, stir in a piece of butter, and vinegar enough
to flavour It, or a little lemon or Seville orange juice,
and serve it up.
FRICASEEING VEGETABLES.
Artichoke Bottoms.
Either dried or pickled; if dried, lay them in warm
water for three hours, shifting it several times ; have
ready a little cream, and a piece of fresh butter; stir
it together one way over the fire till melted, put in
the artichokes, and when hot, dish them up.
Mushrooms.
Clean a quart of fresh mushrooms, put them into a
saucepan, with three spoonsful of water, three of milk,
«
-NEW FAMILY COOKERY.
173
f
And a little salt; set them on a quick fire, and boil
them up three times; take them off, grate in a little
nutmeg, a little beaten mace, half a pint of cream, a
piece of butter roiled in flour; put them into a sauce-
pan, shaking it well occasionally. When the liquor
is thick, dish them up; be careful they do not curdle.
Stir it carefully with a spoon all the time.
RAGOUTS of VEGETABLES
* Mushrooms.
Peel some large mushrooms, and cut out the inside.
Broil them on a gridiron, and when brown, put them
into a stewpan, with sufficient water to cover them.
Stew them ten minutes, put to them a spoonful of
white wine, the same of browning, and a little vinegar.
Thicken with butter and flour, give it a gentle boil,
and serve up with sippets round the dish.
Peas Francois.
Take a quart of peas, cut a large Spanish onion small,
and two cabbage lettuces. Put them into a stewpan,
with half a pint of water, a little salt, pepper, mace,
and nutmeg, all beaten. Cover them close, and slew
them a quarter of an hour. Then put in a quarter of a
pound of butter rolled in flour, a spoonful of ketchup,
and a piece of burnt butter about the size of a nutmeg.
Cover them close, and let it simmer a quarter of an hour,
observing frequently to shake the pan. Have ready
four artichoke bottoms fried, and cut in two, and when
you pour the peas with their sauce into the dish, lay
them round it.
Cabbage Force-maigre.
Wash a fine white-heart cabbage, and boil it about
five minutes. Drain it, cut the stalk flat to stand in a
q3
174
THE EC0N0MI8T ; OR,
dish, carefully open the leaves, and take out the inside,
leaving- the outside leaves whole. Cut what you take
out very fine: take the flesh of two or three flounders
or plaice, and chop it with the cabbage, tho yolks and
whites of four eggs boiled hard, and a handful of pick-
ed parsley. Beat all together in a mortar, with a quar-
ter of a pound of melted butter. Then mix it up with
the yolk of an egg, and a few crumbs of bread. Fill
the cabbage with this, and tie it together; put it into
a deep stewpan, with half a pint of water, a quarter of
a pound of butter rolled in flour, the yolks of four eggs
boiled hard, an onion stuck with six cloves, some
whole pepper and mace tied in a muslin rag, a few
truffles and morels, a spoonful of ketchup, and a few
pickled mushrooms. Cover it close, and let it simmer
an hour. When it is done, take out the onion and
spice, lay the cabbage in your dish, untie it, pour over
the sauce, and serve it to table.
Artichoke Bottoms.
Soak them two or three hours in warm water,
changing it. Put them into a stewpan, with gravy,
mushroom-ketchup, cayenne pepper, and salt. Thick-
en them with flour, pour the sauce over, and serve
them hot.
French Beans. '
String and split a quarter of a peck of beans. Cut
them across in three, lay them in salt and water for a
quarter of an hour; dry, and fry them brown: when
done, pour off the fat, and put in a quarter of a pint
of boiling water ; put in a quarter of a pound of fresh
" butter rolled in flour, two spoonsful of ketchup, one of
mushroom-pickle, a gill of white wine, an onion stuck
with cloves, beaten mace, grated nutmeg, pepper, and
salt. Stir it for a few minutes, and then put in the
beans. Shake the pan till the whole is well mixed,
take out the onion, and put the whole into your dish
NEW FAMILY COOKERY.
175
Asparagus .
Sorape an hundred of grass, and put them into cold
water ; then cut them as far as is good and green, and
take two heads of endive, with a young lettuce, and
an onion, and cut them all small. Put a quarter of a
pound of butter into yourstewpan, and when it is melt-
ed, put in the grass, with the other articles. Shake
them about, and stew them ten minutes, season with a
little pepper and salt, strew n a little flour, shake them
about, and then pour in half a pint of gravy. Let them
stew till the sauce is thick, and pour all into your dish.
Garnish with a few of the small tops of the grass.
Cauliflower.
Wash a large cauliflower, and separate it into pieces,
as you would do for pickling. Stew them in a nice
brown cullis till they are tender. Season with pep-
per and salt, and put them into the dish with the sauce
over them. Garnish with a few sprigs of the cauli-
flower nicely boiled.
Cucumbers.
Slice two cucumbers and two onions, and fry them
together in butter. Then drain them in a sieve, and
put them into a saucepan, with a gill of gravy, two
spoonsful of white wine, and a blade of mace. When
they have stewed five or six minutes, put in a piece of
butter rolled in flour, a little salt, arid cayenne pepper.
Shake them well together till of a good thickness, put
them into your dish, and serve up.
Celery.
Wash a bunch of celery ; cut it in pieces about two
inches long, put it into a stewpan, with water to cover
it. lie two or three blades of mace, two or three
cloves, and some whole pepper, in a muslin rag: add
an onion, and some sweet herbs. Cover it close, and
176 THE ECONOMIST ; OR,
stew it till tender ; take out the spice and herbs, put
in half an ounce of truffles and morels, two spoonsful
of ketchup, a gill of red wine, butter rolled in flour,
and a French roll ; season with salt, and let it stew till
the sauce is thick. Shake your pan often ; garnish
with lemon, and serve up.
Endive.
Put two or three heads of white endive in salt and
water for three hours. Take off the green heads of a
hundred asparagus, chop the white part, as far as it is
tender, small, and put it into the water. Chop small
a bunch of celery, put it into a saucepan, with a pint
of water, three blades of mace, and whole pepper,
tied in a cloth. When tender, put in the asparagus,
shake the pan, and let it simmer till the asparagus is
done. Take the endive out of the water, drain, and
leave cne whole. Pull the others leaf by leaf, and
put them into the stewpan, with a pint of white wine.
Cover close, and let it boil till the endive is nearly
done. Put in butter rolled in flour, and keep shaking
the pan. When quite done, take it up, and lay the
whole head in the middle ; then the celery and grass
round, the other part of the endive over that : pour
the liquor from the saucepan into the stewpan, stir it
together, season with salt, having ready the yolks of
two eggs beat up in cream, and a little nutmeg. Mix
it with your sauce, and pour it over your ragout.
Onions.
Peel a pint of young onions, and cut four large
ones, very small ; put butter in a stewpan : throw in
your onions, and fry them brown ; dust in Hour, shake
them round till thick, throw in salt, beaten pepper,
a quarter of a pint of gravy, and a tea-spoonful of
mustard : stir all together ; pour it into your dish,
and garnish with fried crumbs of bread.
NEW FAMILY COOKERY.
177
A pretty dish of Vegetables.
Wash a dish with white of egg, and make four di-
visions in it with fried bread, and till each with the fol-
lowing- vegetables. Stewed spinach ; mashed potatoes;
mashed turnips; blanched onions, and sliced carrots ;
stew each in a little cullis, and let some of it adhere
when put in the dish. In the fourth partition, may be
put if preferred, pieces of cauliflower, or heads of
brocoli.
PUDDINGS in GENERAL.
OBSERVATIONS.
It is necessary to give some general directions to be
attended to by the cook, in boiling and making pud-
dings ; the most material of which are, first, to have
your cloth thoroughly clean, and before you put your
pudding into it, dip it in boiling water, strew some
flour over it, and give it a shake. If a bread puddftig,
tie it loose, if a batter pudding, close ; and never put
your pudding in till the water boils. Bread and cus-
tard puddings that are baked require time and a mode-
rate oven ; but batter and rice puddings a quick oven.
Before you put your pudding into the dish for baking,
moisten the bottom and sides with butter.
PUDDINGS FOR BOILING.
Bread Pudding.
Cut the crumb of stale bread into thin slices, boil a
quart of milk, and pour it over the bread, and cover it
up close. Then take the yolks of six eggs, the whites
of three, and beat them up with a little rose water and
nutmeg, a little salt and sugar. Mix all well together,
1?8
THE economist; or.
put it into your cloth, tie it loose, and boil it an hour.
When done, put it into your dish, pour melted butter
over it, and serve it up.
A rich Bread Pudding
Cut thin all the crumb of a stale penny loaf, and put
it into a quart of cream, set it over a slow fire, till scald-
ing hot, then let it stand till cold. Beat up the bread
and cream together, and grate in some nutmeg. Boil
twelve bitter almonds in two spoonsful of water, pour
the water to the cream, stir it in with a little salt, and
sweeten to your taste. Blanch the almonds in a mor-
tar, with two spoonsful of rose or orange flower water,
till they are a fine paste. Then mix them by degrees
with the cream. Beat up the yolks of eight eggs, and
the whites of four, put them into the cream, and mix
the whole together. Dip your cloth into warm water,
and flour it well ; put in the pudding, tie it loose, and
^ioil it an hour. When enough, turn it into your dish.
Melt some butter, and put in it two or three spoonsful
of white wine ; give it a boil, and pour it over your
pudding. Strew fine sugar over your pudding and
dish, and send it hot to table. Instead of a cloth, you
may boil it in a bowl or bason, which is the better way
of the two. In this case, when it is enough, take it up
in the bason, and let it stand a minute or two to cool ;
then untie the string, wrap the cloth round the bason,
lay your dish over it, and turn the pudding out: take
off the bason and cloth with great care, otherwise a
light pudding will be subject to break. These may be
baked, and are very good.
Batter ditto.
Take a quart of milk, beat up the yolks of six eggs,
and the whites of three, and mix them with a little
milk. Then take six spoonsful of flour, a tea-spoonful
of salt, and one of ginger. Put these to the remainder
of the milk, mix all together, put it into your cloth.
NEW FAMILY COOKERY. 179
and boil it an hour and a quarter. Pour melted butter
over it when you serve it up.
A batter pudding- may be made without eg-g-s ; take
a quart of milk, mix six- spoonsful of flour with a little
of the milk first, a teas-poonful of salt, two of beaten
ginger, and two of the tincture of saffron. Mix all to-
gether, and boil it an hour.
4
A Quaking Pudding.
Boil a quart of cream, and let it stand till almost
cold; then beat up four eggs very fine, with a spoon-
ful and a half of flour; mix them well with cream;
add sugar and nutmeg to your palate. Tie it close up
in a cloth well buttered. Let it boil an hour, and turn
it carefully out. Pour over it melted butter.
Custard ditto.
Take two spoonsf. *of flour, half a nutmeg grated,
a little salt and sugar, six eggs well beaten in a pint
of cream or milk. Boil it in a cloth half an hour, and
serve it up with melted butter.
Biscuit ditto.
Pour a pint of boiling milk or cream over three Na-
ples’ biscuits grated, and cover it close. When cold,
add the yolks of four eggs, the whites of two, some
nutmeg', a little brandy, half a spoonful of flour, and
some sugar. Boil it an hour in a china bason, and serve
it up with melted butter, wine and sugai.
Tunbridge ditto.
Dry and pick a pint of grotts ; bruise them in a mor-
tar. Boil them in milk, a quarter of an hour. Cover
them close, and let them stand till cold. Add eight
eggs well beat, some crumbs of bread, half a nutmeg,
three spoonsful of Madeira, and a quarter of a pound
of sugar. Mix well together; tie it up in a cloth
and boil it three hours. Serve it with melted butter
180
THE ECONOMIST ; OR,
Tanse y Pudding.
Pour as much boiling- cream to four Naples’ biscuits
grated as will wet them, beat them with the yolks of
four eggs. Have ready three or four chopped tansey
leaves, with as much spinach as will make it a pretty
green. Mix all together when the cream is cold, withi
a little sugar, and set it over a slow fire till it grows,
thick, take it off, and when cold, put it in a cloth, well
buttered and floured ; tie it up close, and let it boil
three quarters of an hour ; take it up in a bason, and
let it stand a quarter of an hour, then turn it carefully
out, and put white wine sauce round it.
Almond ditto.
Beat a pound of sweet almonds, as fine as possible,
with three spoonsful of rose water, and a gill of white
wine. Mix in half a pound of fresh butter melted, withi
five yolks of eggs, and two whites, a quart of cream,
a quarter of a pound of sugar, half a nutmeg grated, ai
spoonful of flour, and three spoonsful of crumbs of
bread. Mix all well together, and boil it. Half an.
hour will do it.
Hunting ditto.
Mix a pound of beef-suet shred fine, a pound of flour,
three quarters of a pound of currants, a quarter of a
pound of raisins stoned and shred, five eggs, a little
grated lemon-peel, sugar, and brandy. Tie it up in a
cloth, and boil it two hours. Serve it up with white
wine and melted butter.
Plumb ditto.
Shred a pound of suet, but not too fine, a pound of
currants washed clean, a pound of raisins stoned, eight
yolks of eggs, and four whites, half a nutmeg grated,
a tea-spoonful of beaten ginger, a pound of flour, a lit-
tle grated bread, and a pint of milk. Beat the eggs'
first, then put to them half the milk, and beat them to-
NEW FAMILY COOKER* .
181
g-ether; and, by deg rees, stir in the flour, then the su-
et, spice, and fruit, and as much milk as will mix it well
together, very thick. It will take four hours boiling.
When done, turn it into your dish, and strew over it
grated sugar. This pudding will bake well by adding
a little more milk.
Prune or Damson Pudding.
Take a quart of milk, six eggs, and four spoonsful
of flour, a little salt, and two spoonsful of beaten gin-
ger ; by degrees mix in the milk, and a pound of
prunes or damsons. Tie it in a cloth, boil it an hour,
melt butter, and pour over it.
✓
llasty ditto.
Boil four bay leaves in a quart of milk. Beat up
the yolks of two eggs with a little salt. Take two or
three spoonsful of milk, and beat up with your eggs,
take out the bay leaves, and stir up the remainder of
the milk. Then with a wooden spoon in one hand,
and flour in the other, stir it in till it fs of a good thick-
ness, but not two thick. Let it boil, and keep it stir-
ring; then pour it into a dish, and stick pieces of but-
ter in different places.
Potatoe ditto.
Boil two pounds of potatoes, and beat them in a
mortar, with half a pound of melted butter. Boil it
for half an hour in a cloth. Pour melted butter over
it, with a glass of white wine, strew sug'ar over it.
. Rice ditto.
Take half a pound of rice, and a pound of raisins
stoned. Tie them in a cloth so as to give the rice
room to swell. Boil it two hours, and serve it up
with melted butter, sugar, and grated nutmeg over
it.
R
Ti!E economist; ok.
3 52
Sago Pudding.
Boil two ounces of sago in a pint of milk till tender.
When cold, add five eggs, two Naples’ biscuits, brandy,
and sugar to the taste. Boil it in a bason, and serve it
up with melted butter, and a little wine and sugar.
Oatmeal ditto.
Steep a pint of whole oatmeal, in a quart of boiling
milk over night. In the morning take half a pound of
beef suet shred fine, and mix with the oatmeal and
milk; add some grated nutmeg and a little salt, with
three eggs beat up, a quarter of a pound of currants,
the same of raisins stoned, and as much sugar as will
sweeten it. Stir the whole well together, tie it pret-
ty close, and boil it two hours. Turn it into your dish,
and pour over it melted butter.
Suet ditto.
Put to a quart of milk, a pound of suet shred small,
four eggs, two spoonsful of grated ginger, and a little
salt. Mix the seasoning and suet first in half the
milk, and make a thick batter with flour. Then mix
in the rest of the milk. Boil it two hours. Serve it
with plain butter.
Steak ditto.
Make a good paste with flour, and suet shred fine,
mixed with cold water seasoned with a little salt, and
made stiff. The steaks may be of beef or mutton, well
seasoned with pepper arid salt. Roll the paste out
half an inch thick. Lay the steaks upon it, and roll
them up in it. Tie them in a cloth, and put it into boil-
ing water. A small pudding will take three hours. A
large one five. Pigeons are good this way.
„ Marrow ditto.
Grate some crumbs of bread, and pour on them a
pint of boiling cream. Cut a pound of beef marrow
NEW FAMILY COOKERY.
183
very thin, beat up four eggs, and add a glass of bran-
dy, with suga%»nd nutmeg to your taste. Mix them
all together, and boil it three quarters of an hour.
Cut two ounces of citron into thin bits, and when you
dish up your pudding, stick them all over it. This
will eat well baked.
V eal Suet Pudding.
Cut the crumb of a small loaf into slices. Boil and
pour two quarts of milk on the bread, then put to it a
pound of veal suet melted down. Add a pound of cur-
rants, and sugar to the taste, half a nutmeg, and six
eggs well mixed together. This pudding may be
either boiled or baked ; if the latter, be careful to well
butter the inside of your dish.
Apple ditto.
Make a puff-paste, roll it out half an inch thick ;
core apples enough to fill the crust, put in a clove or
two, and close it up. Tie it in a cloth, and boil it; if
a small pudding, two hours: if a large one, three or
four hours. When it is enough, turn it into a dish ;
cut a piece of crust out of the top, butter and sugar
it to the palate : and send it to table hot.
A currant, gooseberry, pear, damson, or any sort of
plumb, apricot, cherry, or mulberry pudding, may be
made the same way, omitting the cloves.
v
A ppl e Du mplin gs.
Pare your apples, take out the core with an apple-
scraper, and fill up the hole with quince, orange-
marmalade, or sugar. Take a piece of paste, make a
hole in it, lay in your apple, put another piece of paste
in the same form over it, and close it up round the side
of the apple. Put them into boiling water, and about
three quarters of an hour will do them. " Serve them
up with melted butter poured over them.
184
the economist; or.
Herb Pudding.
Steep a quart of grotts in warm wat^ half an hour,
and cut a pound of lard into small bits: take of spinach,
)eets, parsley, and leeks, a handful of each ; three
arge onions chopped small, and three or four sage
eaves cut fine. Put in a little salt', mix all well to-
gether, and tie it close. It will require to be taken
up while boiling-, in order to loosen the string-.
Spinach ditto.
Pick and wash a quarter of a peck of spinach, put
t into a saucepan with a little salt, cover it close, and
when it is boiled tender, put it into a sieve to drain.
Then chop it with a knife, beat up six eggs, and mix
with it half a pint of cream, and grated bread, a little
nutmeg-, and a quarter of a pound of melted butter.
Stir all well together, put it into a saucepan, and
keep stirring it all the time till it begins to thicken.
Then wet and flour, your cloth well, tie it up, and boil
it an hour. Turn it into a dish, pour melted butter
over it, with the juice of a Seville orange, and strew
on it a little grated sugar.
Cream ditto.
Boil a quart of cream, a blade of mace, and half a
nutmeg grated, and let it stand to cool. Beat up
eight eggs, and three whites, and strain them well.
Mix with them, a spoonful of flour, a quarter of a
pound of almonds blanched and beat fine, a spoonful
of orange-flower or rose-water. Then, by degrees,
mix in the cream, and stir all well together. Wet
and flour a thick cloth, pour in your mixture, tie it
dose, and boil it half an hour. When done, turn it
nto a dish, pour melted butter over it, with a little
vhite wine, and strew on the top fine sugar grated.
Norfolk Dumplings.
Make a hatter with a pint of milk, two eggs, a little
NEW FAMILY COOK Ell Y.
1 s.)
salt, and some (lour. Drop this batter in pieces, into
a pan of boiling- water. If the water boils fast they
will be done in three minutes. Put them into a cul-
lender to drain. Lay them in a dish. Stir a slice of
fresh butter into each, and eat them hot.
Hard Dumplings.
Mix (lour and water, and a little salt, like paste.
Holl it into balls as big- as a turkey’s egg. Have a pan
of boiling- water ready. Throw the balls of paste into
the water, having- first rolled them in flour. They eat
best, boiled with salt beef. Eat them with butter.
Suel ditto.
Proceed as for suet pudding-. When the water boils,
make the paste into dumplings, and roll them in flour.
Put them into the water, and move them gently (o pre-
vent their sticking A little more than half an hour
will boil them.
Raspbevrij ditto.
Make a puff paste and roll it. Spread over it rasp-
berry jam, roll it into dumplings, and boil them an hour.
Pour melted butter into the dish, and strew over them
grated sugar.
Yeast ditto.
Make a light dough with flour, water, yeast, and salt,
as for bread, or ge$ dough from the baker. Cover it
with a cloth, and set it before the fire for half an hour.
Have a saucepan of water on the fire, when it boiis,
make the dough into round balls, as big as a lien’s egg.
Flatten them with your hand, put them into the boil-
ing water, and a few minutes will do them. Take care
that they do not fall to the bottom of the saucepan, as
in that case they will be heavy ; keep the water boil-
ing all the time. When they are enough take them
up, arid lay them in your dish, with melted butter in a
boat.
186
THE ECONOMIST ; OR,
White Paddings in skins.
Wash half a pound of rice in warm water, boil it in
milk till tender. Put it into a sieve to drain, and beat
half a pound of Jordan almonds very fine with some
rose-water. Wash and dry a pound of currants, cut a
pound of hog’s lard in small bits, beat up six eggs, half
a pound of sugar, a large nutmeg grated, a stick of cin-
namon, a little mace, and a little salt. Mix them well
together, fill your skins, and boil them.
Black ditto.
Get a peck of grotts, boil them half an hour in wa-
ter, drain them, and put them in a large pan. Then
kill your hog, save two quarts of the blood, and keep
stirring it till it is quite cold; mix it with your grotts,
and stir them well together. Season with a large
spoonful of salt, a quarter of an ounce of cloves, mace,
and nutmeg together, an equal quantity of each; dry
it, beat it well, and mix in. Take a little winter sa-
vory, sweet marjoram, and thyme, penny-royal strip-
ped off the stalks and chopped fine; to give them a
flavour, but no more. T.he next day take the leaf of '
the hog, and cut it into dice, scrape and wash the guts
very clpan, then tie one end, and begin to fill them ;
mix in the fat as you fill them, put in a good deal of
fat, fill the skins three parts full, tie the other end, and
make your puddings what length you please; prick
them with a pin, and put them in boiling- water. Boil
them very softly an hour, take them out, and lay them
on clean straw.
NEW FAMILY COOKERY.
187
PUDDINGS FOR BAKING.
A plain Pudding.
Boil a quart of milk, stir in flour till thick, add half
a pound of butter, five or six ounces of sugar, some
grated nutmeg, a little salt, eight eggs, but only four
whites. Mix them well, put it into a buttered dish,
and bake it three quarters of an hour.
Bread ditto.
Proceed according to the directions given for boiled
bread pudding; butter a dish, put it in, and bake it
half an hour.
Half a pound of currants, washed and picked, will
be a great addition to this pudding.
Bread and Butter ditto.
\
Cut thin slices of bread and butter according to the
size of the dish. Lay a layer of bread and butter,
and then strew some currants over it, .and so on alter-
nately till the dish is full. Put four eggs to a quart
of milk, if for a large pudding, or less in proportion.
Add sugar and nutmeg, stir it well together, and pour
it over the bread and butter. Bake it an hour.
A Custard ditto.
Put four yolks of eggs wrell beaten, into a pint of
milk, and add sugar and nutmeg. Pour it into a dish,
and cover the top with slices of bread. Half an hour
will bake it. Add a puff-paste round the dish if ap-
proved.
Baiter ditto, with Suet and Fruit.
Mix a quart of milk by degrees with a pound of
flour, add two eggs, four large spoonsful of beel suet,
shred fine, half a pound of currants, a tea-spoonful of
grated ginger, and a little salt. An hour and a half
will bake it in a brisk oven.
188
THE ECONOMIST ; OR,
Add two more eggs, and leave out the suet and
currants, will make a very nice plain pudding-.
Red currants, gooseberries, apricots, plums, or dam-
sons, may be used instead of the dried currants.
' Rice Pudding.
Boil well half a pound of ground rice, with three
pints of milk, and when it is near cold, put to it eight
eggs beaten, half a pound of butter, half a pound of
sugar, and a sufficient quantity of cinnamon, nutmeg,
and mace. Half an hour will bake it.
You may add a few currants, candied lemon, citron-
peel, or other sweetmeats; and lay a puff-paste over*
the sides and rim of the dish.
It may be made with whole rice, in a plain way, by-
leaving out some, or adding less of the ingredients.
Millet ditto.
Boil half a pound of millet, over night, in two quarts
of milk. In the morning add six ounces of sugar, six
of melted butter, the yolks of seven eggs, and three
whites, half a nutmeg, and a pint of cream, and bake
it. You may lay a puff-paste round the dish.
Oatmeal ditto.
Stew half a pint of the best oatmeal in a pint of
milk, stirring it all the time. Let it stand till cold,
then add a quarter of a pound of beef suet cut fine, a
quarter of a pound of currants, two eggs, a little nut-
meg, and sugar to the taste. Bake it with a thin crust
round the dis}i.
Or it may be made without milk and eggs, as
follows.
Boil a quart of water, seasoned with salt., and stir in
oatmeal till it is so stiff the spoon will scarcely move
in it. Take it off the fire, add sugar to the taste, a
tea-spoonful of ground ginger, and half a pound of
currants washed, and dried. Lay it smooth in a but-
NEW FAMILY COOKERY
189
tered dish, and bake it in a moderate oven three quar-
ters of an hour.
Vermicelli Pudding.
Boil four ounces of vermicelli in a pint of milk till it
is soft, with a stick or two of cinnamon. Then put in
half a pint of cream, a quarter of a pound of butter, as
much sugar, and the yolks of four eggs beaten fine.
Bake it without paste in an earthen dish.
Transparent ditto.
Beat up eight eggs, put to them half a pound of but-
ter, and the same quantity of loaf sugar beat fine, with
a little grated nutmeg. Set it on the fire, and keep
stirring it till it is the thickness of buttered eggs. Then
put it to cool, lay a thin puff-paste round the edge of
your dish, and pour in the ingredients. Put it Into a
moderately hot oven, and about half an hour will do it.
French Barley ditto.
Beat up the yolks of six eggs, and the whites of
three, put them into a quart of cream, sweeten it to
your palate, and put in a little orange flower or rose-
water, and a pound of melted butter. Then put in six
handsful of French barley, boiled tender in milk. But-
ter a dish, pour it in, and send it to the oven.
A Polaloe ditto.
Beat a pound of potatoes, after they are boiled, in a
mortar, with half a pound of butter. Boil an ounce of
lemon peel, and beat it in the mortar by itself. Mix
the lemon with the potatoes, add to them eight yolks
of eggs, and four whites, with sugar to the taste. Put
it into a dish with a crust round the edge, and bake it
in a slow oven.
A rich Potatoe ditto.
Beat half a pound of boiled potatoes in a mortar.
190
THE ECONOMIST ; OR,
with a quarter of a pound of butter, add a quarter of a
pint of cream, the rind of a lemon grated, and the juice
strained in, two spoonsful of white wine, sugar to the
taste, two ounces of almonds beaten with orange flow-
er water, some candied orange peel cut thin, and the
yolks of eight eggs well beaten with a little salt.
Bake this in a dish, with a puff crust round the edge of
it, for an hour, in a moderate oven. Sift powdered su-
gar over it before it is sent to table.
A Muffin Puddingy
Put a piece of cinnamon, and a bit of lemon peel, to
a pint of milk, make it scalding hot, and then strain it
upon three muffins. Let them stand till cold, then
mash them very fine. Add sugar to the taste, two
ounces of almonds blanched and pounded, some nut-
meg grated, a spoonful of brandy, four eggs well beat-
en, and six ounces of currants washed and dried. Bake
it in a dish with a paste round the edge ; this may be
boiled in a bason.
Sweetmeat ditto.
Cover the dish with a thin puff paste, take candied
orange, lemon peel, and citron, of each an ounce.
Slice them, thin, and lay them all over the bottom of
the dish. Beat up eight yolks of eggs, and two whites,
put to them half a pound of sugar, and half a pound of
melted butter. Mix them well together, put it on the
sweetmeats, and send it to a moderate heated oven.
An hour will do it.
Orange ditto.
P re six large China oranges very thin, cut them in
two, squeeze out the juice, clear them of the seeds, and
boil them till they are tender. Bruise them in a mor-
tar with three quarters of a pound of loaf sugar. Put
the juice of the oranges to this, and half a pound of
melted butter. When cold add the yolks of twelve
eggs, and the whiles of six. Stir the whole together
NEW FAMILY COOKERY.
19!
pour it into a dish, with a puff paste round it, and bake
it half an hour
Lemon Pudding.
Grate half a pound of Naples’ biscuits, add three
quarters of a pound of powdered sugar, grate the rinds
of two good sized lemons into it. and squeeze in the
juice. Put three quarters of a pound of melted butter,
a pint of cream, twelve yolks of eggs and six whites,
and a nutmeg grated. Mix all well together, and pour
it into a dish, with a paste at the bottom.' Sift a little
tine sugar over it before it is put into the oven. Halt
an hour will bake it.
Seville oranges may be used instead of lemons if
preferred.
Almond ditto.
l ake a quarter of a pound of the crumb of bread sli-
ced, or grated, and steep it in a pint and a halt of cream.
Beat half a pint of blanched almonds, till they are like
a paste, with a little orange (lower water. Beat up
the yolks of eight eggs, and the whites ot four. Mix
all well together, put in a quarter of a pound of white
sugar, and stir in about a quarter of a pound ol melted
butter. Put it over the fire, and keep stirring it till it
Is thick. Lay a puff paste over your dish, and pour in
the ingredients. Half an hour will bake it.
Marrow ditto.
Pour a quart of cream boiling hot on some slices of
bread. Add eight ounces of blanched almonds beat
fine, two spoonsful of rose-water, the yolks ot six
e^s, a glass of Canary, a little salt, six ounces of can-
died lemon and citron sliced, a pound of beef-ma row
shred fine, and half a pound of currants. Mix all toge-
ther. and put it into a dish rubbed with butter. Had
an hour will bake it; when enough, strew over some
sugar. '
19*
THE ECONOMIST; OR,
A poor man's Pudding.
Soak some stale bread in hot water ; when well
soaked, press out the water, and mash the bread :
add sSme powdered ginger, nutmeg grated, and a lit-
tle salt ; some rose-water, Lisbon sugar, and currants ;
mix them together, and lay it in a pan well buttered ;
flatten it with a spoon, and lay some pieces of butter
on the top: bake it in a gentle oven, and serve it hot.
Turn it out of the pan when it is cold, and it will eat
like a cheesecake.
\
Citron ditto.
Take a spoonful of flour, two ounces of sugar, a lit-
tle nutmeg, and half a pint of cream. Mix them well,
with the yolks of three eggs. Put it into tea-cups, and
divide among them two ounces of citron cut very thin.
Bake them in a quick oven, and turn them out upon a
dish. (
A grateful ditto.
To a pound of flour add a pound of bread grated.
Beat up eight eggs, but onl} half the whites: and mix
with them a pint of milk. Then stir in the bread and
flour, a pound of raisins stoned, a pound of currants, half
a pound of sugar, and a little beaten ginger. Mix all
well together, pour it into your dish, and send it to
the oven.
Arrow-root ditto.
Mix two .spoonsful of arrow-root with as much cold
milk as will make it into a smooth batter, moderately
thick. Scald a pint of milk, pour it hot on the batter,
stirring it all the time to keep it smooth. Set it on the
tire a few minutes to thicken, but do not let it boil.
Stir it briskly or it will lump. When cold, add sugar
to the taste, and three yolksnf eggs well beaten with
a little salt. Bake this half an hour in a moderate oven,
or boil it an hour in a well buttered bason.
NEW FAMILY COOKERY.
193
Tapioca Pudding.
Wash six spoonsful of the large kind of tapioca, stew
it gently in a quart of milk till it is thick. Let it stand
uncovered to cool. Add two esrg’s well beaten with
some salt, and sugar to the taste. Bake it with a crust
round the edge of the dish, in a moderate oven, for an
hour.
Sago ditto.
Wash four large spoonsful of sago, stew it in a quart
of milk till it thickens, taking care that it does not burn.
Pour it into a bason, stir in a piece of butter, and leave
it to cool. Add two eggs, sugar to the taste, and two
spoonsful of white wine. An hour will bake it. If this
pudding is made for boiling-, add another spoonful of
sago.
Macaroni ditto.
Take two ounces of pipe macaroni, a pint of milk, a
piece of lemon peel, a bit of cinnamon, and stew it
gently, till tender. Beat three eggs well with a little
salt, and mix them with half a pint of cold milk, some
sugar to the taste, and a little nutmeg grated. Put a
puff crust round the edge of a dish, lay in a layer of [lie
macaroni, and then a layer of gooseberry jam , or orange
marmalade, &c. Spread the remainder of the macaro-
ni over this, and pour the milk and eggs upon it. An
hour will bake it in a moderate oven. Sift sugar over
the top when served up.
,1 Quince , Apricot, or White Pear-plumh ditto.
Scald quinces till tender, pare them thin, scrape oil
the pulp, make it very sweet with sugar, and put in, a
little ginger and cinnamon. To a pint of cream, put
three or four yolks of eggs, and stir it into your quinces
till they are of a good thickness. Apricots, or white
pear-plumbs, may be done the same, but not pared.
Butter your dish, pour it in, and bake it.
s
194
THE economist; or,
Cowslip Pudding.
Cut and pound small the flowers of a peck of cow-
slips, with half a pound of Naples’ biscuits grated, and
three pints of cream. Boil them a little, then take
them off the fire, and beat up sixteen eggs, with a lit-
tle cream and rose water. Sweeten to your palate.
Mix it all well together, butter a dish, and pour it in.
Bake it, and when it is enough, throw fine sugar over
it, and serve it up.
✓
Apple, Apricot, or Gooseberry ditto.
Coddle the fruit in an earthen pot set into a sauce-
pan of water, till it will pulp through a cullender. To
a pint of pulp put the yolks 'of ten eggs, the whites of
five, a quarter of a pound of melted butter, three spoons-
ful of rose water, and sugar to the taste. Stir all well
together, and bake it, with a puff-paste under it, half
an hour in a quick oven.
An Italian ditto.
Lay pulf-paste round the edge and at the bottom of
the dish. Pour in a pint of cream thickened with
crumbs of bread, ten eggs beaten fine, a nutmeg gra-
ted, twelve pippins sliced, orange-peel and sugar, and
half a pint of red wine. Half an hour will bake it.
Cheese-curd ditto.
Set a gallon of milk with rennet, and drain off all
the curd from the whey. Put the curd into a mortar. '
and beat it with half a pound of butter till they are
well mixed. Beat the yolks of six eggs with the
whites of three, and strain them to the curd. Grate
two Naples’ biscuits, or bread crumbs. Mix these to-
gether, and sweeten to your palate. Butter your pat-
ty-pans, and fill them with the ingredients. Bake
them in a moderately heated oven, and when they are
done, turn them out into a dish. Cut citron and* can-
NEW FAMILY COOKERY.
195
died orange peel into small narrow bits, about an inch
long, and blanched almonds cut in long slips. Stick
them on the tops of the puddings, according to your
fancy. Pour melted butter, with a little white wine
in it, into the dish, and throw line sugar all over them.
Chesnut Pudding.
Boil a dozen and a half of chesnuts in water for a
quarter of an hour. Blanch, and beat them in a mor-
tar, with a little orange flower, or rosewater and sack,
till they are a fine thin paste. Then beat up twelve
eggs with half the whites, and mix them well. Grate
half a nutmeg, a little salt, and mix them with three
pints of cream, and half a pound of melted butter.
Sweeten to your palate, and mix all together. Put it
over the fire, and keep stirring ft till it is thick. Lay a
pulT-paste all over the dish, pour in the mixture, and
send it to the oven.
My- Lady’ s ditto.
Beat up the yolks of eight eggs with the whites of
three, add five spoonsful of flour, with half a nutmeg,
and put them into a p^nt of cream. Butter the insides
of some small basons, fill them half full, and bake them
an hour. When done, turn them out of the basons,
and pour over them melted butter mixed with wine
and sugar.
Carrot ditto.
Take half a pound of raw carrot grated, a pound
of grated bread; beat up eight eggs, and half the
whites, mix the eggs with half a pint of cream ; sta-
in the bread and carrot, half a pound of butter melted,
half a pint of white wine, three spoonsful of orange-
flower water, and grated nutmeg. Sweeten to your
palate. Mix all together; and if it is not thin enough,
stir in a little milk or cream. Lay a puff-paste all
over the dish, and pour in the ingredients. Bake it
an hour. It is very good boiled. Serve it up with
melted butter, white wine, and sugar.
1%
THB economist; or,
Yorkshire ditto.
Make a smooth batter with two or three eggs, well
beaten with a little salt, a pound of flour, and a quart
of milk mixed into the flour a little at a time, and beat
well. Butter a tin pan made for the purpose, pour in
the batter, and set it under either beef, mutton, or loin
of veal, while roasting-. A pudding- of this size will
take an hour and a half.
PASTRY in GENERAL.
OBSERVATIONS.
Several things are necessary to be observed by the
cook, in order that her labours and ingenuity under
this head may be brought to a proper degree of perfec-
tion. One material consideration must be, that the
heat of the oven is duly proportioned to the nature of
the article to be baked. Light paste requires a mode-
rate oven ; if it is too quick, the crust cannot rise, and
will therefore be burned ; and if too slow, it will be
soddened, and want that delicate light brown it ought
to have. Raised pies must have a quick oven, and be
well closed up, or they will sink in the sides and lose
their proper shape. Tarts that are iced, should be
baked in a slow oven, or the icing will become brown
before the paste is properly baked.
Having made these general observations respecting
baking of pies, we shall now direct the cook how to
make the different kinds of paste, which must be pro-
portioned in their qualities according to the respective
articles for which they are to be used.
Puff-paste. Take a quartern of flour, and a pound
and a half of butter; rub a third-part of the butter in
the flour, and make it into a paste with water; roll it
NEW FAMILY COOKERY.
H >7
out, and put the butter on it in bits, and flour it; fold
it npv and roll it again ; put in more butter, flour it,
told it, and roll it twice more before you use it.
Paste far Tarts. Put an ounce of loaf sugar beat
and sifted, to a pound of flour. Make it into a stiff
paste, with a gill of boiling cream, and three ounces of
butter. Work it well, and roll it very thin.
Short Crust. Work six ounces of butter with eight
of flour, well together; then mix it up with as little
water as possible, so as to have it a stiffish paste: roll
it out thin for use.
Paste for raised, Pies. For a quartern of flour, take
a pound of butter, and cut it in pieces in a saucepan
of water over the tire; when the butter is melted,
make a hole in the flour, skim off' the butter, put it in
the flour, with some of the water: and make a stiff
paste.
Paste for Venison Pasties and large Pies. Put two
pounds of butter to a quartern of flour; rub it all in
your flour, but not too small : make it into a paste, and
beat it with a rolling-pin for an hour before it is used ;
you may beat three or four eggs, and put them into
the paste.
Paste-royal for Patty-pans. Work a pound of flour
with half a pound of butter, two ounces of fine sugar,
and four eggs.
Paste for Custards. Make flour into a stiff paste with
boiling water; sprinkle it with cold water to keep it
from cracking. "**
MEAT PIES.
Beef-steak Pie.
Beat some rump-steaks with a rolling pin; season
them with pepper and salt to your palate. Make a
good crust, lay in your steaks, and pour in as much wa-
ter as will half fill the dish. Put on the crust, send it
to the oven, and let it be well baked.
198
THE economist; or.
* Mutton Pie.
Take off the skin and outside fat of a loin of mutton,
cut it into steaks, and season them well with pepper
and salt. Put them into your dish, and pour in as
much water as will cover them. Put on vour crust,
and let it be well baked.
When baked, you may if approved, toss up some
chopped capers and oysters in gravy, with an anchovy
and butter, and pour it into your pie.
Veal ditto.
Cut a breast of veal in pieces, season them with pep-
per and salt, and lay them in your dish. Boil six eggs
hard, take the yolks only, and put them in different
places in the pie, pour in as much water as will nearly
fill the dish, put on the crust, and bake it well.
A rich Veal ditto.
Cut a loin of veal into steaks, season them with salt,
pepper, nutmeg, and beaten mace. Lay them in your
dish, with sweetbreads seasoned, and six hard eggs, a
pint of oysters, and half a pint of good gravy. Lay a
puff-paste round your dish, half an inch thick, and cover
it with a lid of the same substance. Bake it an hour
and a quarter in a quick oven. When it comes home,
take off the lid, cut it into eight or ten pieces, and stick
them round the inside of the rim of the dish. Cover
the meat with slices of lemon, and send the pie hot to
table.
Raised Veal ditto.
Raise a high round crust, cut a fillet of veal so as
to make four fillets, season it with savoury seasoning,
some minced sage and sweet herbs ; lay it in the pie,
w.ith slices of bacon at the bottom, and between each
piece lay on butter. When cold, fill it up with clari-
fied butter.
Lamb ditto.
Season the steaks with pepper and salt, lay them in
NEW FAMILY COOKERY.
the dish, with sliced lamb’s stones and sweetbreads,
savoury balls, and oysters. Lay on butter, and close
the pie with a good crust.
Lamb or Veal Pie, in high taste.
Cut your lamb or veal into small pieces, season with
pepper, salt, cloves, mace, and nutmeg-, beat fine.
Make a good puff-paste crust, lay it into your dish, then
put in your meat, and strew- on it some stoned raisins
and currants clean washed, and some sugar. Lay on
some forcemeat balls made sweet, and, if in the sum-
mer, some artichoke bottoms boiled ; but, if winter,
scalded grapes. Add some Spanish potatoes boiled, and
cut into pieces, some candied citron, candied orange,
lemon peel, and three or four blades of mace. Put but-
ter on the top, close up your pie, and bake it. Have
ready against it is done the following sauce ; mix the
yolks of three eggs with a pint of wine, and stir them
w-ell together over the fire one way, till thick. Then
take it off, put in sugar enough to sweeten it, and
squeeze in the juice of a lemon. Raise the lid of your
pie, pour this into it hot, close it up again, and send it
to table.
Veal Olive ditto.
Cut thin slices from a leg of veal, rub them over with
yolks of eggs, and strew over them a few crumbs of
bread ; shred a little lemon peel fi ne, and put it on them ,
with grated nutmeg, pepper and salt: roll them up
very tight, and lay them in a dish; pour over them
half a pint of good gravy, put half a pound of butter
over it, make a light paste, and lay it round the dish.
Roll the lid half an inch thick, and lay it on.
Venison Pasty.
Bone a neck and breast of venison, and season them
well with pepper and salt, put them into a deep pan,
with the best end of a neck of mutton sliced and laid
over them; pour in a glass of red wine, put a coarse
THE economist; or.
*00
paste over it, and bake it two hours; then lay the ve-
nison in a dish, pour in the gravy, and put a pound
of butter over it: make a good paste, and lay it near
half an inch thick round the edge of the dish; roll out
the lid, a little thicker than the paste on the edge of
the dish, and lay it on; then roll out another lid pret-
ty thin, and cut in flowers, leaves, or whatever form
you please, and lay it on the lid. It will keep, if re-
quired, in the pot that it was baked in eight or ten days ;
but let the crust be kept on that the air may not get
to it. Breast and shoulder of venison is the most pro-
per for a pasty.
Umble Pie.
Boil a buck’s ambles, chop them as small as mince-
meat ; put to them as much beef suet, six apples, half
a pound of sugar, a pound and a half of currants, salt,
mace, cloves, nutmeg, and pepper; mix them toge-
ther, add half a pint of white wine, the juice of a le-
mon and orange, close the pie, and when it is baked,
serve up.
Calf ’ s-head ditto.
Boil the head till tender, then take off the flesh as
whole as you can. Take out the eyes and slice the
tongue. Cover the dish with a puff-paste, and lay in
your meat, put the tongue over it, and lay the eyes,
cut in two, at each corner. Season it with a little
pepper and salt, pour in half a pint of the liquor it
was boiled in, lay on a thin crust, and bake it an hour
in a quick oven. In the mean time boil the bones in
two quarts of liquor, with two or three blades of mace,
some whole pepper, a large onion, and some sweet
herbs, till it is reduced to about a pint, then strain it
off, and add two spoonsful of ketchup, three of red
wine, a piece of butter rolled in flour, and a few mo-
rels and truffles. Season it to your palate, and boil it.
Roll half the brains with some sage, beat them up.
NEW FAMILY COOKERY.
201
and add to them some more sage chopped tine. Then
stir all together and give it a boil. Take the other
part of the brains, and beat them with some of the sage
chopped tine, a little lemon peel minced, and half a
nutmeg grated. Beat up with an egg', and fry it in lit-
tle cakes of a light brown. Take the yolks of six hard
eggs, when your pie comes home, take off the lid, lay
the eggs and cakes over it, and pour in all the sauce.
Send it hot to table without the lid.
Calf ’s-feet Pie.
Boil them gently in three quarts of water, with three
or four blades of mace, till reduced about half. Then
take out the feet, strain the liquor, and make a good
crust. Cover your dish, take the flesh from the bones,
and put half into it. Strew over it half a pound of cur-
rants, clean washed and picked, and half a pound of
raisins stoned. Lay on the rest of your meat, skim the
liquor they were boiled in, sweeten it to your taste, and
put in half a pint of white wine. Then pour all into
the dish, put on your lid, and bake it an hour and a
half.
Sweetbread ditto.
Put a puff-paste half an inch thick at the bottom of a
deep dish, and a forcemeat round the sides. Cut some
sweetbreads in pieces, lay them in, then some artichoke
bottoms, cut in quarters, then some cock’s combs, a
few truffles and morels, some asparagus tops, and fresh
mushrooms, yolks of eggs boiled hard, and forcemeat
balls ; season with pepper and salt. Nearly fill the pie
with water, cover it, and bake it two hours. When
done, pour in some rich veal gravy thickened with u
little cream and flour.
Cheshire P ork ditto.
Cut a loin of pork into steaks, and take off the skin.
Season them with pepper, salt, and nutmeg. Put into
your dish a layer of pork, then a layer of pippins, pared
202
THE economist; ok,
and cored, and sugar sufficient to sweeten it. Then
another layer of pork, and put in half a pint of white
wine. Lay some butter on the top, close your pie with
a good crust, and bake it. If your pie is large, put in
a pint of wine.
Devonshire Squab Pie.
Cover your dish with a good crust, and put at the
bottom of it sliced pippins, then a layer of mutton
steaks, cut from the loin, well seasoned with pepper
and salt. Then another layer of pippins, slice some
onions thin, and put a layer of them over the pippins.
Then a layer of mutton, and then pippins and onions.
Pour in a pint of water, close up your pie, and send it
to the oven.
PIES of POULTRY, &c.
Goose Pie.
Bone a goose and a fowl, season them well; put
forcemeat into the fowl, and then put the fowl into
the goose. Lay them in a raised crust, and fill the cor-
ners with forcemeat. Put half a pound of butter on
the top cut into pieces, cover it, send it to the oven,
and let it be well baked. This pie may be eaten either
hot or cold, and makes a pretty side dish for supper.
Or quarter your goose, season it well with pepper
and salt, and lay it in a raised crust. Cut half a pound
of butter into pieces and put it on the top ; then lay on
the lid, and send it to an oven moderately heated.
Giblet ditto.
Clean two pair of giblets, and put all but the livers
into a saucepan, with two quarts of water, some whole
pepper, three blades of mace, a bunch of sweet herbs,
and a large onion. Cover them close, and let them
NEW FAMILY COOKERY.
203
stew gently till tender. Have a good crust ready, co-
ver your dish, lay at the bottom a rump steak seasoned
with pepper and" salt, put in your giblets, with the li-
vers, and strain the liquor they were stewed in ; sea-
son it with salt, and pour it into your pie. Put on the
lid. and bake it an hour and a half.
Duck Fie.
Scald two ducks, cut off the feet, pinions, necks, and
heads; take out the gizzards, livers, and hearts, pick
all clean, and scald them. Pick out the inside fat, lay
a puff-paste crust over the dish, season the ducks, in-
side and out, with pepper and salt, and lay them in the
dish with the giblets at each end, properly easoned.
Put in as much water as will nearly till the pie, lay on
the crust, and let it be well baked.
Chicken ditto.
Season them with pepp*y, salt, and mace. Put a
piece of butter into each of them, and lay them in the
dish with their breasts upwards. Lay a thin slice of
bacon over them, which will give them an agreeable
flavour. Put in a pint of strong gravy, and make a
puff-paste. Put on the lid, and bake it in a moderate-
ly heated oven.
Chicken ditto, another way.
Cover the bottom of the dish with a puff-paste, then
a thin layer of forcemeat. Cut two chickens in pieces,
season them high with pepper and salt ; put some of
the pieces into the dish, then a sweetbread or two, cut
in pieces, and well seasoned, a few truffles and morels,
some artichoke bottoms quartered, yolks o! eggs boil-
ed hard, chopped a little, and strewed over the top ;
put in a little water, and cover the pie. When baked,
pour in a rich gravy, thickened with flour and butter.
To make the pie still richer, you may add fresh mush-
rooms, asparagus tops, and cock’s combs.
204
THE economist; or.
Pigeon Pie .
Truss and season the pig-eons with spice, stuff there-
with forcemeat ; lay on lamb’s stones, sweetbreads, and,
butter ; close the pie, and bake it.
Turkey ditto.
Bone the turkey, season it with spice, and lay it ini
the dish, with two young- fowls cut in pieces to fill up
the corners. Cover with a g-ood crust, and bake it.
Battulia ditto .
Take three small chickens, as many pigeons andi
young rabbits; cut in pieces, and season them with
spice, lay them in the pie, with three sweetbreads
sliced, three sheep’s tongues, two pair of lamb’s stones,
twenty cock’s combs, with savoury balls and oysters ;
lay on butter, close the pie, and bake it.
Partridge ditto.
Truss them as you do a fowl for boiling. Take some
shalots, parsley cut small, the livers of the partridges,
and twice the quantity of bacon. Beat these well to-
gether in a mortar, to a paste, and season them with
pepper, salt, and a blade or two of mace. Add to them
some fresh mushrooms. Raise the crust for the pie, and-
cover the bottom of it with the seasoning; lay in the
partridges, but no stuffing in them ; put the remainder
of the seasoning about the sides, and between the par-
tridges. Strew some of the seasoning over the par-
tridges, and lay on some thin slices of bacon. Put on
the lid, and two hours will bake it. When done, re-
move the lid, take out the slices of bacon, and skim off
the fat. Put in a pint of rich veal gravy, squeeze in
the juice of an orange, and send it hot to table.
Hare ditto.
•-
Cut it in pieces, break the bones, and lay them in i
the dish: lay on forcemeat balls, sliced lemon, andi
butter, and close it with a good crust.
NEW FAMILY COOKEIIY.
205
Rabbit Pie.
Cut two Young1 rabbits in quarters; then bruise a
quarter of a pound of bacon in a mortar, with the li-
vers, .some pepper, salt, a little mace, some parsley cut
small, some chives, and a few leaves of sweet basil.
When these are beaten fine, make the paste, and co
ver the bottom of the dish with the seasoning. Then
put in the rabbits, pound some more bacon in a mortar,
with some fresh butter. Cover the rabbits with this,
and lay over it some thin slices of bacon : when done,
remove the lid, take out the bacon , and skim off the fat.
If there is not gravy enough in the pie, pour in some
mutton or veal gravy boiling hot.
Rabbit ditto , another way.
Cut two rabbits in pieces, season with pepper and
salt; some fat pork, seasoned in like manner, with the
livers parboiled, butter, eggs, pepper, salt, a little
sweet marjoram, and a little nutmeg; make balls,and
lay them in among the meat: put artichoke bottoms
'.oiled tender., cut in dice, among the meat ; and a lit-
tle white wine. Close your pie, bake it, and serve up.
Vermicelli ditto.
Season four pigeons with pepper and salt, stuff them
with a piece of butter, a few crumb's of bread, and a
little parsley cut small : butter a deep dish well, and
cover the bottom of it with two ounces of vermicelli.
Make a puff-paste, roll it pretty thick, and lay it on the
dish, lay in the pigeons, the breasts downwards, put a
thick lid on the pie, and put it. in a moderate oven. When
enough, take- a dish proper for it to be sent to table in,
and turn the pie on it. The vermicelli will be then
on the top, and have a pleasing effect.
Fine Patties.
Take any quantity of turkey, house-lamb, or chick-
. T
506
THE economist; or,
©r, and slice with it an equal quantity of the fat of
lamb, loin of veal, or the inside of a sirloin of beef, a
little parsley, thyme, and lemon-peel shred. Pound
the whole fine in a mortar, and season it with salt and
white pepper. Make a fine puff-paste, roll it out into
thin square sheets, and put in the meat. Cover the
patties, close them all round, cut the paste even, wash
them over with the yolk of an egg, and bake them
twenty minutes in a quick oven. Have ready a little
white gravy, seasoned with pepper, salt, and a little
shalot, thickened with cream or butter. When done,
make a hole in the top, and pour in some gravy; but
take care not to put in too much, lest it should run eut
at the sides, and spoil the appearance.
FISH PIES.
Eel Pie.
Skin, gut, and wash them very clean, cut them in
pieces about an inch and a half long. Season them
with pepper, salt, and a little dried sage rubbed small.
Put them into your dish, with as much water as will
just cover them. Make a good crust, lay on the lid,
and send it to the oven, which must be quick, but not
so as to burn the crust.
Carp ditto.
Cover your dish with a puff-paste, and put in some
bits of butter on it, with pepper and salt. Scale and
gut your carp, put them in vinegar, water, and salt;
wash them out of the vinegar and water, wipe them
dry, and make the following stuffing ; take the flesh of
an eel, and an anchovy cut small ; some grated bread,
a bit of butter, two eggs, a little grated nutmeg, with
pepper and salt. Mix these together, and fill the
NEW FAMILY COOKERY.
207
belly of your fish. Make forcemeat balls of the same
mixture, cut off the tail and fins of the carp, and lay
on slices of fat bacon, a little mace, some bits of but-
ter, and add half a pint of claret. Close your pie and
bake it.
Trout Pie.
Scale and clean them, lard them with pieces of an
eel rolled in spice and sweet herbs, with dried bay-
leaves powdered ; lay on and between them the bot-
toms of sliced artichokes, mushrooms, oysters, capers,
and sliced lemon ; lay on butter, and close the pie.
Turbot ditto.
Parboil your turbot, then season it with pepper, salt,
cloves, nutmeg-, and sweet herbs cut fine. Lay the tur-
bot in your dish, with some yolks of eggs, and a whole
onion, which must be taken out when the pie is baked.
Lay a good deal of fresh butter on the top, put on the
„ lid, and bake it.
Soal ditto.
Covej^your dish with a g-ood crust; boil two pounds
of eels till tender, pick the flesh from the bones, and
put the bones into the liquor in which the eels were
boiled, with a blade of mace and a little salt. Boil them
till nearly wasted, and then strain it. Cut the flesh ofl'
the eels fine, and mix with it a little lemon-peel chop-
ped small, salt, pepper, and nutmeg-, crumbs of bread
grated, some parsley cut fine, an anchovy, and a quar-
ter of a pound of butter. Lay this in the bottom of
your dish. Cut the flesh from a pair of large soals, and
take off the fins, lay it on the seasoning, then pour in
the liquor, close up your pie, and bake it.
Flounder ditto.
Gut and wash them clean ; give them a gentle boil,
then cut the flesh clean from the bones, lay a g-ood
crust over the dish, put a little butter at the bottom,
T 2
208
THE ECONOMIST ; OR,
and then the fish. Season with pepper and salt to
your taste. Put the bones in the water the fish was
boiled in, with a small piece of horse-radish, a little
parsley, a bit of lemon-peel, and a crust of bread. Boil
it till there is just enough liquor for the pie, strain it,
and pour it over the fish. Put on the lid, and bake it
in a moderate oven.
Oyster Pie.
Parboil your oysters in their own liquor, mince them
small, and* pound them in a mortar, with pistachio-
nuts, marrow, an onion, sweet herbs, savoury seeds,
and grated bread. Lay on butter, close, and bake it.
Salmon ditto.
Take a piece of salmon, well cleansed, season it with
salt, mace, and nutmeg. Put a piece of butter at the
bottom of your dish, then lay in the salmon. Melt but-
ter in proportion to the size of your pie, and then boil
a lobster, pick out all the flesh, chop it small, bruise
the body, and mix it well with the butter. Pour it
over your salmon, put on the lid, and let it be well
baked.
Tench ditto.
Lay butter at the bottom of your dish, grate in some
nutmeg, with pepper, salt, and mace. Then lay in
your tench, cover them with some butter, and pour in
some red wine with a little water. Put on the lid, and
when it comes from the oven, pour in melted butter
mixed with good gravy.
Lobster ditto.
Boil two or three lobsters, take the meat out of the
tails, and cut it into difi'erent pieces. Take out the
spawn, and the meat of the claws ; beat it well in a
mortar, and season it with pepper, salt, two spoonsful
of vinegar, and a little anchovy liquor. Melt half a
NEW FAMILY COOKERY. 209
pound of fresh butter, and stir all together, with crumbs
of bread rubbed through a cullender, and the yolks of
ten eggs. Put a puff-paste over your dish, lay in the
tails first, and the rest of the meat on them, put on the
lid, and bake it in a slow oven.
Herring Pie.
Scale, gut, and wash your herrings clean, cut off'
their heads, fins, and tails. Make a good crust, cover
your dish, and season your fish with beaten mace, pep-
per, and salt. Put a little butter in the bottom of your
dish, and then the fishr Over these put some apples
and onions sliced thin. Put some butter on the top.
pour in a little vvater, lay on the lid, and let it be well
baked.
Mackerel ditto.
Clean and gut them, cut off the heads and tails, lay
them in your dish, season with pepper, salt, and beat-
en mace, chopped parsley, and fennel if approved.
Lay on some butter, nearly fill up the dish with water,
put on the crust, and bake it in a moderate oven.
N. B. A sufficient quantity of water should gene-
rally be put into meat, poultry, and fish pies, to make
gravy, and to keep them from being dried up at the
oven.
FRUIT PIES, TARTS, &c.
Apple, Gooseberry , and other Fruit Pies.
Butter the dish, and lay a border of crust over it,
then put in the fruit with a sufficient quantity of su-
gar, and a little water. Roll out the crust, and lay ii
over the top of the dish. Either puff or short crust,
may be used at pleasure for these pies. Make apple,
gooseberry, currant, cherry, plumb, damson, and most
fruit pies, as above.
210
THE ECONOMIST ; OR,
An apple pie may be flavoured by putting- in a littje
quince, either raw or preserved, grated lemon-peel, or
a few cloves ; any of them give it an agreeable fla-
vour. Black currants make an excellent pie ; they
require a great deal of water in the dish.
Sift a little fine sugar over the pie when served up.
Pear Pie.
(Pare and quarter your pears, cut out the cores, lay
puff-paste round the sides of the dish, put in the fruit,
boil the parings and cores in water with a few cloves,
sweeten and pour it into the dish, lay on the crust,
and bake it. Beat up the yolks of two eggs, and half
a pint of cream, with a little nutmeg, sweetened with
sugar. When done, take off the lid, and pour in the
cream. Cut the crust in three-cornered pieces, and
stick them about the pie. ,
Mince ditto.
Shred three pounds of suet fine, and chop it as small
as possible; stone and chop fine, two pounds of rai-
sins, take the same quantity of currants, picked, wash-
ed, rubbed, and dried at the fire. Pare half a hundred
pippins, core, and chop them small ; take half a pound
of loaf sugar, and pound it fine, a quarter of an ounce
of mace, the same of cloves, beat fine, and two large
nutmegs grated; put all into a large pan, and mix
them well together with half a pint of brandy, and
half, a pifit of white wine ; put it down close in a
stone pot, and it will keep good three or four months.
When you make your pies, take a small dish, lay a
very thin crust all over it ; lay a thin layer of meat,
and then a layer of citron, cut very thin, then a layer
of meat, and a layer of orange-peel cut thin; over
that a little meat, squeeze in half the juice of a Se-
ville orange or lemon, lay on your crust, and bake it
nicely. These pies eat very fine cold. If you make
them in little patties, mix your meat and sweetmeats
NEW FAMILY COOKERY.
211
accordingly. If you choose meat in your pies, par-
boil a neat’s tongue, peel it, and chop the meat as tine
as possible, and mix with the rest ; or two pounds of
the inside of a sirloin of beef boiled. When you use
meat, the quantity of fruit must be doubled.
Mince Pies another way.
Shred a pound of neat’s tongue parboiled, two
pounds of beef suet, five pippins, and a lemon-peel ;
season it with an ounce of spice, salt, a pound of su-
gar, two pounds of currants, half a pint of wine, a
little brandy, the juice of a , lemon, a quarter of a
pound of citron, lemon, and orange-peel. Mix all to-
gether, and fill the pies.
Tarts of different kinds.
If made in patty-pans, butter them well, and put a
thin crust under them, so as to take them out with
ease ; if either glass or china dishes are used, put only
a top crust. Strew fine sugar at the bottom, lay in
vour fruit, and strew more sugqr over them. Put the
lids on, and bake them in a slack oven. If made of
apples, pears, apricots, & c. the beaten crust is the most
proper.
Orange and Lemon Tarts.
Rub six oranges or lemons well with salt, and put
them into water, with a handful of salt for two days.
Then change them every day with water, without salt,
for a ‘fortnight. Boil them till tender, and cut them
into half-quarters corner-ways as thin as possible. Pare,
core, and quarter, six pippins, and put them into a pint
of water. Let them boil till they break, put the li-
quor to vour oranges or lemons, the pulp of the pip-
pins well broken, and a pound of sugar. Boil these
together a quarter of an hour. Put it into a pot, and
squeeze in two spoonsful of the juice of an orange or
lemon, according* to which ol the tarts \ou make, ut
*12
THE ECONOMIST ; OR,
puff-paste vety thin, into your patty-pans, fill and co-
ver them. Before you put them into the oven, take a
feather and rub them over with melted butter, and
sift some double refined sugar over them.
Tart de Moi.
Lay a puff-paste round a dish, a layer of biscuits, a
layer of butter and marrow, another of all sorts of
sweetmeats, and so on, till the dish is full. Boil a
quart of cream, thickened with eggs, put in a spoon-
ful of orange-flower water, sweeten it, and bake it half
an hour.
Almond Tarts.
Beat half a pound of blanched almonds with orange-
flower water, add a pint of cream, two Naples’ biscuits
grated, five yolks of eggs, and half a pound of sugar ;
put all into a dish garnished with paste, and lay slips
in diamonds across it. Bake it in a cool oven, and
stick slips of candied citron in each diamond.
Apple ditto.
Scald some codlins, let them stand till cold, then
take off the skins. Beat the pulp as fine as possible
with a spoon; mix the yolks of six eggs, and the
whites of four. Beat all together very fine, put in
some grated nutmeg, and sweeten to your taste. Melt
some fresh butter, and beat it till of the consistence of ’
cream. Make a puff-paste and cover the patty-pan
with it; pour in the ingredients, but do not cover it
with the paste. When you have baked it a quarter of
an hour, slip it out of the patty-pan on a dish, and
strew over it some sugar finely beaten and sifted.
Sweetmeat Pics, Tarts, and Tartlets.
Sweetmeats made with syrups, are made into pies1
like raw fruit, and the same crusts used for them.
I'arts made of any kind of jam should have a crust
NEW FAMILY COOKERY.
213
laid round the bottom of the dish, the sweetmeat then
put in, and only little ornaments of crust cut with a
jagging- iron, or otherwise, over the top. Tartlets are
made in the same way, only baked in tins and turned
out.
Rheubarb Tarts.
Cut the stalks four inches in length, and take off
the thin skin. Put over a thin syrup of sugar and
water, and simmer it an hour very slowly in a sauce-
pan. When cold, make them into a tart.
Or peel and cut them small, simmer, and make up
as a gooseberry tart.
Pistachio ditto.
Shell and peel half a pound of pistachio nuts, beat
them fine in a mortar, and work into them a piece of
fresh butter. Add a quarter of a pint of cream, grate
in two macaroons, put the yolks ot two eggs, a little
salt, and sugar to the taste. Bake it lightly with a
puff crust unejer it, and some little ornaments on the
top. Sift fine sugar over it before it is sent to table.
Icing for Tarts.
Beat and sift a quarter of a pound of fine sugar.
Put it into a mortar with the white of an egg, well
beat up. Add two spoonsful of rose-water, and beat
all together till it will just run, stirring it one way.
Lay it on the tart with a feather dipped in the icing.
Set the tarts into a gentle oven to harden, but do not
let them stand too long, or it will discolour them.
Puffs
Should be made with the light puff crust, rolled
out and cut into shapes according to fancy; bake
them, and lav sweetmeats in the middle.
Or roll out the crust, cut it either into square, round,
or oblong pieces ; lay sweetmeat over one half, and
then turn the other half of the crust over, press them
together round thp edge, and bake them.
514
THE ECONOMIST ; OH,
Made of thft crust used for fruit pudding's, they are
very nice boiled. They must be folded up in separate
cloths. Half an hour will boil a good sized one.
Orange Puffs.
Pare off the rinds from Seville oranges, rub them
with salt, let them lie in water twenty-four hours,
then boil them in four changes of water, making the
first salt; drain them dry, and beat them fine to a
pulp; bruise in the pieces of all that you have pared,
make it very sweet, and bojl it till it is thick ; let it
stand till cold before you put it into the paste.
Lemon ditto.
Beat and sift a pound of refined sugar, grate the
nnds of two lemons, and mix them with the sugar;
beat up the whites of two eggs, and mix them with
the sugar and lemon-peel ; beat them together for an
hour, make them up in what form you please ; and set
them in a moderate oven.
Sugar ditto.
Beat up whites of ten eggs, till they have risen to a
high froth, put them into a mortar, with as much refi-
ned sugar as will make them thick. Rub it well
round the mortar, put in a few carraway-seeds, take a
sheet of wafers, and lay it on as broad as a sixpence,
and as high as you can. Put them into a moderate
oven for a quarter of an hour, and they will look
white.
Norfolk ditto.
Mix three eggs, three spoonsful of flour, half a pint
of cream, and two spoonsful of orange-flower or rose-
water. Sweeten, and put the batter into custard-cups
about half full ; set them in the oven ; when the pufls
rise to the top ot the cups, they are done.
NEW FAMILY COOKERY.
215
Almond Puffs.
Blanch two ounces of sweet almonds, and beat them
very fine with orange-flower water. Beat up the
whites of three eggs to a high froth, and strew in a
little sifted sugar. Mix your almonds with the sugar
and eggs, and add sugar till it is as thick as paste. Lay
it in cakes, and bake them in a slack oven on paper.
Curd ditto.
Put a little rennet into two quarts of milk, when
set, break the curd, put it into a coarse cloth to drain.
Then iub it through a hair sieve, put to it four ounces
of butter, ten of grated bread, hall a nutmeg, a lemon
peel grated, and a spoonful of wine. Sweeten to your
taste, rub your cups with butter, and put them into
the oven for about half an hour.
Chocolate ditto.
Beat and sift half a pound of double refined sugar,
scrape into it an ounce of chocolate very fine, and mix
them together. Beat up the white of an egg to a
high froth, and strew into it your sugar and chocolate.
Keep beating it till it is as thick as paste, sugar your
paper, drop them on about the size of a sixpence, and
bake them in a very slow oven.
Wafers.
Take a spoonful of orange flower water, two of flour,
two of sugar, and two of cream. Beat them well to-
gether for half an hour; make your wafer tongs hot,
and pour a little of your batter in to cover your irons.
Bake them on a stove fire, and as they are baking, roll
them round a stick like a spiggot. When cold, they
will be very crisp, and are proper to be eat either with
jellies or tea.
Flirts
Must be made of puff-crust. Roll it out, and cut it
216
THE ECONOMIST ; OR,
into round pieces about the size of half a crown.
Bake them upon sheets of tin, then spread sweetmeat
upon the flat side, and stick them together two and
two.
Raspberry Tart.
Lay a thin puff-paste in a patty-pan; put in some
raspberries, and strew over them some fine sugar. Put
on the lid, and bake it. Then cut it open, and put in
half a pint of cream, the yolks of two or three eggs
well beaten, and a little sugar. Give it another heat
in the oven,#and it will be tit for use.
Angelica ditto.
Pare and core some golden pippins, or nonpareils;
peel the stalks of angelica, and cut them into small
pieces ; apples and angelica, of each an equal quantity.
Boil the apples in just water enough to cover them,
with lemon- peel and fine sugar, very gently till they
become a thin syrup, then strain it olf. Put it on the
fire with the angelica in it, and let it boil ten minutes.
Make a puff-paste, lay it at the bottom of the tin, and
then a layer of apples, and a layer of angelica, till it is
full. Pour in some syrup, put on the lid, and send it
to a moderate oven.
Spinach ditto.
Scald spinach in boiling water, and drain it quite
dry. Chop and stew it in some butter and cream, with
a very little salt, some sugar, some bits of citron, and a
little orange flower water. Put it into puff-paste, and
bake it in a moderate oven.
. Relit Patties.
Make a short crust, and roll it thick, take a piece of
veal, an equal quantity of bacon and beef suet. Shred
them all fine, season with pepper and salt, and sweet
herbs. Put them into a stewpan, and keep turning
them about, with a few mushrooms chopped small, for
NEW FAMILY COOKERY.
217
eight or ten minutes. Then fill your patties, and co-
ver them with crust. Colour them with the yolk of
an egg, and bake them. These are a pretty garnish,
and give a handsome appearance to a large dish.
Lobster Patties.
Cut the meat into small pieces ; put a piece of but-
ter into a stewpan, and when melted, add flour to dry
it up : put in the lobster, with a little cream. Add
pepper and salt, and fill the pans.
Oyster ditto.
Beard, and cut each oyster in about six pieces, put
a bit of butter into a stewpan, and proceed in the
same manner as for lobsters. y
PANCAKES and FRITTERS.
OBSERVATIONS.
It is necessary to observe, in dressing these articles,
that your pan is clean, to fry them in nice sweet lard,
or fresh butter, of a light brown colour, and that the
grease is thoroughly drained from them before you car-
ry them to table.
Pancakes.
Beat six or eight eggs Well together, with half the
whites, and stir them into a quart of milk. Mix your
flour with a little of the milk, and add the rest by de-
grees. Put in two spoonsful of grated ginger, a glass
of brandy, and a littie salt, and stir all well together.
Put a piece of butter into your stewpan, and then pour
in a ladleful of batter, which will make a pancake,
moving- the pan round, that the batter may spread all
over it. Shake the pan, and when you think one side
is enough, turn it ; when done, lay it in a dish before
the fire ; and in like manner do the rest. Before you
v
218
THE ECONOMIST ; OR,«
take them out of the pan, raise it a little, that they may
drain, and be quite clear of grease. When you send
them to table, strew a little sugar over them.
Cream Pancakes.
Mix the yolks of two eggs with half a pint of cream,
two ounces of sugar, and a little beaten cinnamon,
mace, and nutmeg. Rit-b your pan with lard or butter,
and fry them as thin as possible- Grate over them
some line sugar.
Rice ditto.
Boil half a pound of rice in water to a jelly ; when
cold mix with it a pint of cream, eight eggs, salt, and
nutmeg: stir in half a pound of butter just warmed,
and add as much flour as will make the batter thick
enough. Fry in as little lard as possible.
This makes a good pudding, either baked or boiled,
and with currants added or not, as approved. Three
quarters of an hour will bake, an hour boil it.
Ground rice pancakes may be made the same way*
except, that it must not be boiled; but simmered
slowly in milk or cream, till it thickens.
Pink coloured ditto.
Boil a beet-root till tender, and beat it fine in a mor-
tar. Add the yolks of four qggs, two spoonsful of flour,
and three of cream. Sweeten it to your taste, grate in
half a nutmeg, and add a glass of brandy. Mix all well
together, and fry them in butter. Garnish with green
sweetmeats, preserved apricots, or green sprigs of myr-
tle.
Clary ditto.
Beat three eggs, three spoonsful of fine flour, and a
little salt well together, and mix them with a pint
of milk. Pour your batter into your pan, as thin as
possible, lay in some clary leaves washed and dried,
NEW FAMILY COOKERY.
219
and pour a little more batter thin over them. Fry them
a nice brown.
Plain Fritters.
Put grated crumbs of bread into a pint of milk : mix
it very smooth, and, when cold, add the yolks of live
eggs, three ounces of sifted.sugar, and some grated nut-
meg-. Fry them in lard, and when done, pour melted
butter, wine, and sugar, into the dish.
Apple or other Fruit ditto.
Take a quarter of a pound of sifted flour, four or five
spoonsful of cream, or new milk, and three eggs well
beaten with a little salt. Beat these into a smooth
batter, pare and slice twelve good apples, and put
them into it. Take the slices out with a fork, put
them into boiling lard, and fry them of a light brown
colour. Serve them up on a fish-plate, with powdered
sugar and pounded cinnamon sifted over them. Gar-
nish with Seville oranges, cut and laid round the dish.
Apricots, peaches, pears, or oranges, peeled and cut
into quarters, may be used instead of apples. Sweet-
meat jams, that are stiff enough, may be cut into pro-
per sized pieces, and used for this purpose.
Custard ditto.
Beat the yolks of eight, eggs with a spoonful of flour,
half a nutmeg grated, a little salt, and a glass of bran-
dy, add a pint of cream, sweeten it, and bake it in a
small dish. When cold cut it into quar'ors, and dip
them in batter. Fry them in lard or dripping, and
when done, strew over them some grated sugar.
Water ditto.
Mix well together five or six spoonsful of flour, a lit-
tle salt, a quart of water, eight eggs well beat up, and
a glass of brandy. The longer they are made before
dressed, the better. Just before you cook them, melt
u 2
220 THE ECONOMIST ; OR,
half a pound of butter, and beat it well in. Fry them
in lard.
Fritters Royal.
Put a quart of milk into a saucepan, when it boils,
put in a pint of white wine. Let it stand five or six
minutes; skim off the curd, and put it into a bason:
mix it well with six eggs, and season it with nutmeg.
Beat it with a whisk, and add flour to give it the
thickness of batter; add some sugar, and fry them
quick.
Potatoe ditto.
To half a pound of boiled potatoes beat fine, add a
spoonful of cream, four eggs well beaten with some
salt, a little lemon juioe, a glass of sweet wine, and a
little nutmeg grated. Beat these to a light batter,
and fry them in a good deal of lard. Serve them up
with sugar sifted over them, and white wine sauce in
a tureen.
Raspberry ditto.
Grate the crumb of a French roll, or two Naples’
biscuits, and put to it a pint of boiling cream. When
cold, add the yolks of four eggs well beat up. Mix
all together with some raspberry juice; drop them
into a pan of boiling lard in very small quantities.
When done, stick them with blanched almonds sliced.
Currant ditto.
Take half a pint of ale that is not bitter, stir into it
as much flour as will make it pretty thick, with a few
currants. Beat it up quick, have the lard boiling, and
put a large spoonful at a time into the pan.
Orange ditto.
Pare your oranges, cut them in quarters, take out
the seeds, and boil them with a little sugar ; make a
paste with flour, white wine, and a spoonful of fresh
NEW FAMILY COOKERY.
221
butter melted; mix it of a proper thickness ; it should
rope in pouring from the spoon. Dip the quarters
into this paste, and fry them in lard till of a light
brown. Serve them up glazed with sugar, and a sa-
lamander.
Chicken Fritters.
Put new milk on in a stewpan, with as much ground
rice as will make it of a tolerable thickness. Beat three
or four eggs, and mix them well with the rice and
milk. Add a pint oT cream, set it over a stove, and
stir it well. Put in some powdered sugar, candied le-
mon-peel cut small, and some fresh grated lemon-peel.
Take the white meat from a roasted chicken, pull it
into small shreds, put it to the rest, and stir it all to-
gether. Then take it off, and it will be a rich paste.
Roll it out, cut it into fritters, and fry them in lard.
Strew the bottom of the dish with powdered sugar.
Put in the fritters, and shake some sugar over them.
Hasty ditto.
Take half a pint of good ale, and stir into it by de-
grees a little flour. Put in a fewr currants, or chopped
apples, beat them up quick, have ready butter boiling,
and drop a large spoonful at a time all over the pan.
Take care they do not stick together; turn them with
an egg-slice, and when they are of a fine brown, lay
them on a dish, strew sugar over them, and serve
them hot to table.
Strawberry ditto
Make a batter with flour, a spoonful of oil, another
of white wine, a little rasped lemon-peel, and the
whites of two or three eggs; make it soft, just fit to
drop wit**a spoon. Mix some large strawberries with
it, and drop them with a spoon into the hot butter.
When of a good colour, take them out, and drain them
on a sieve. Strew some sugar over, or glaze them,
and serve up.
u 3
222
THE ECONOMI8T; OR,
Bilboquet Fritters.
Break five eggs into two handsful of flour, put milk
enough to work it well together. Then put in some
salt, and work it. again. When it is well made, put in
a tea-spoonful of powdered cinnamon, the same of
lemon-peel grated, and half an ounce of candied citron
cut small. Put on a stewpan, rub it over with butter,
and put in the paste. Set it over a slow fire, and let
it be done gently, without sticking to the bottom or
sides of the pan. When it is in a manner baked, take
it out, an.d lay it on a dish. Set on a stewpan with a
large quantity of lard ; when it boils, cut the paste
the size of a finger, and then cut it across at each end,
which will rise and be hollow, and have a very good
effect. Put them into the boiling lard ; but great care
must be taken in frying them, as they rise so much.
When done, sift some sugar on a warm dish, lay on the
fritters, and sift more sugar over them.
► Almond Fraze.
Blanch and steep a pound of almonds in a pint of
cream, ten yolks of eggs and four whites ; take out,
and pound the almonds in a mortar, mix them again
in the cream and eggs, put in sugar and grated bread,
and stir them together. Put fresh butter into a pan,
and when hot pour in the batter, stirring it till of a
good thickness. When done, turn it into a dish, and
sprinkle sugar over it.
CHEESECAKES.
OBSERVATIONS.
The less time cheesecakes are made before put into
the oven, the better; but particularly almonds, or le-
mon cheesecakes, as standing long will make them
grow oily, and give them a disagreeable appearance.
The oven must be moderate; for if it is too hot, they
NEW FAMILY COOKERY.
223
will be scorched, and their beauty spoiled ; if loo slack,
they will look black and heavy.
Common Cheesecakes .
Put a spoonful of rennet into a quart of milk, and set
it near the fire. When it is blood warm, and broken,
drain the curd through a sieve. Break the curd gent-
ly with your fingers, and rub into it a quarter of a pound
of butter, as much sugar, a nutmeg, and two Naples’
biscuits grated; the yolks of four eggs, and the white
of one, beat an ounce of almonds, with two spoonsful
of rose water, and the same of white wine. Then clean
and wash six ounces of currants, and put them into the
curd. Mix all well together, fill your patty-pans, and
send them to a moderate oven.
Fine ditto.
Set a pint of cream on the fire, when it boils put in
eight eggs, and half the whites, well beat. When it
becomes a curd, strain it through a lawn sieve, .and
while hot, slice in a quarter of a pound of butter. Let
it stand till cool, then add two ounces of blanched al-
monds, beaten w:th orange-flower water, a little sack,
a little beaten mace and nutmeg, and sugar to the
taste. Bake them in puff-paste. Add currants or
sweetmeat if approved.
Bread ditto.
Slice a penny loaf as thin as possible, pour on it a
pint of boiling cream, and let it stand two hours. Take
eight eggs, half a pound of butter, and a nutmeg gra-
ted. Beat them well together, and mix them with half
a pound of currants well washed and dried, and a spoon-
ful of white wine or brandy. Bake them with puff-
paste in patty-pans, or in raised crust.
Lemon ditto.
Boil the rinds of two lemons till they are soft, then
224
THE ECONOMIST ; OR,
pound them in a mortar; add eight eggs, but half the
whites, half a pound of sugar, a pint of cream, the
juice of two lemons, and two Naples’ biscuits grated.
Mix them well together, and set them over a slow
lire, stirring them all the time. When they begin to
thicken, take them off the fire, and continue stirring
them till cold. Bake them in puff-paste, and sift,
fine sugar over them before they are sent to the oven.
Orange cheesecakes may be made the same way,
only observing to boil the peel in two or three waters
to take off the bitterness.
Almond Cheesecakes.
Blanch half a pound of almonds, and beat them well
with orange flower water, two Naples’ biscuits grated,
half a pound of melted butter, eight eggs, but four
whites, the juice of a Seville orange or lemon, and
the rind grated with sugar to the taste. Bakfc them
in puff-paste.
. Citron ditto.
Beat the yolks of four eggs, and mix them with a
quart of boiled cream. When cold, set it on the fire,
and let it boil till it curds. Blanch some almonds, beat
them with orange flower water, and put them into
cream, with a few Naples’ biscuits, and green citron
shred fine. Sweeten to your taste, and bake them in,
cups.
CUSTARDS.
OBSERVATIONS.
In making of custards, remember to put a spoonful of
water into your pan or saucepan, to prevent your in-
gredients sticking to the bottom.
Boiled Custards.
Tf made with cream, allow four yolks of eg.gs to a
NEW FAMILY COOKERY.
225
pint; but if with milk six, and put in a tea-spoonful
of arrow root or fine rice flour. Sweeten with fine
sugar, put in a little orange flower or rose water, and.
a piece of cinnamon. Stir them all the time they are
on the fire, to prevent their curdling. Preserved
oranges cut in halves, and the inside taken out and
filled with boiled custard, makes a very nice dish.
Boiled ditto, a 'plainer way.
Take a quart of new milk, sweeten to your taste, beat
up well the yolks of eight eggs, and the whites of four.
Stir them into the milk, and fill your cups. Put them
in a pan of boiling water, better than half way up their
sides ; but take care the water does not boil too fast,
lest it should get into your cups, and spoil your cus-
tards.
Baked ditto.
Boil the milk or cream with a piece of cinnamon, or
nutmeg, and let it stand till cold. If cream, add four
yolks of eggs to a pint; if milk, six, with sugar to the
taste; pour them into cups and bake them.
Almond ditto.
Take a pint of cream, a quarter of a pound of al-
monds blanched and beat fine with orange flower wa-
ter, the yolks of four eggs, and sugar to the taste. Stir
it over the fire till it thickens, and pour it into cups.
Gooseberry ditto.
Scald green gooseberries, drain them from the wa-
ter, and pulp them through a cullender. To a pint of
pulp put four eggs, two spoonsful of orange flower
water, and sugar to the taste. Set it over the fire till
it thickens, and then put it into glasses or cups.
Lemon ditto.
Put to half a pound of double refined sugar, the juice
of two lemons, the rind of one pared thin, the inner
226
THE economist; or,
rind of one boiled tender and rubbed through a sieve,
and a pint of white wine. Let them boil for some time,
take out the peel and a little of the liquor, and set it to
cool'. Pour the rest into the dish you intend for it, beat
four yolks and two whites of egg's, and mix them with
your cool liquor. Strain them into your dish, stir them
well together, and set them on a slow fire in boiling
water. When enough, grate the rind of a lemon on
the top, and brown it over with a salamander. This
may be eaten either hot or cold.
Orange Custards.
Boil the rind of half a Seville orange till tender, and
beat it in a mortar till very fine. Put to it a spoonful
of the best brandy, the juice of a Seville orange, four
ounces of loaf sugar, and the yolks of four eggs. Beat
them well together for ten minutes, then pour in by
degrees a pint of boiling cream. Keep beating them
till cold, then put them in cups, and set them in a dish
of hot water. Let them stand till they are set, take
them out, and stick preserved orange on the top.
These may be served up either hot or cold.
Beest ditto.
Set a pint of beest over the fire, with a little cinna-
mon, and three bay-leaves, till boiling hot. Then take
it off, and have ready mixed a spoonful of flour, and
the same of cream. Pour the hot beest upon it by de-
grees, mix it well together, and sweeten to your taste.
You may bake either in crusts or cups.
CAKES, BISCUITS, &c.
OBSERVATIONS.
When about to make any of these articles, be sure to
have all your ingredients ready, so as not to leave, them
NEW FAMILY COOKERY.
227
til! your business is done; but be particularly observ-
ant with respect to the eggs when beaten up, which,
if left any time, must be again beaten, and bv that
means your cake will not be so light as it otherwise
would and ought to be. If you use butter to your
cakes, be careful in beating ft to a line cream before
you mix the sugar with it. Cakes made with rice, seeds,
or plumbs, are best baked with wooden garths,as there-
by the heat will penetrate into the middle, w hich will
not be the case if baked in pots or tins. The heat of
the oven must be proportioned to the size of the cake.
A good common Cake.
Take six ounces of ground rice, as much flour, the
yolks and whites of nine eggs, half a pound of lump
sugar, pounded and sifted, and half an ounce of carra-
way seeds. Mix these well together, and bake it an
hour in a quick oven.
A rich Seed ditto.
Take half a pound of flour w'ell dried, half a pound
ot butter, half a pound of loaf sugar, beat and sifted,
four eggs, an ounce of carraway seeds, half a nutmeg
grated, and its w-eight in cinnamon. First beat your
butter to a cream, then put in your sugar; beat' the
whites of your eggs by themselves, and mix them with
your butter and sugar, then beat up the yolks and mix
with the whites. Beat in your flour, spices, and seed, a
little before you bake it. It will take twro hours in a
quick oven.
A Pound ditto.
Beat a pound of fresli butter, with the hand in a
pan, till it is like a fine thick cream, then mix in by
degrees ten eggs well beaten, but only five whites.
Then put in a pound of fine sugar sifted, a pound of
flour, a little mace, and a little brandy. Beat it all
together for an hour, then put in a pound of currants.
\
228
THE ECONOMI8T ; OR,
\
or an ounce of carraway seeds, butter the tin well,
and bake it an hour in a quick oven.
A common Plumb Cake.
To three pounds and a half of flour, put half a pound
of sugar, a nutmeg grated, eight eggs, a glass of bran-
dy, half a pint of yeast, a pound of butter melted in a
pint and a half of milk, and put, just warm, to the
other ingredients. Let it rise an hour before the fire,
then mix it well together, add two pounds of currants,
butter the tin, and bake it.
A rich ditto.
Work six pounds of fresh butter to a cream, and
throw in, by degrees, three pounds of refined sugar,
beat and sifted: mix them well together; work in
three pounds of blanched almonds, beat fourteen eggs,
and strain them through a sieve, put them in, and beat
them all together till they are thick and look white.
Add half a pint of French brandy, half a pint of Ma-
deira, a small quantity of ginger, and two ounces each
of mace, cloves, and cinnamon, with three large nut-
megs, all beaten in a mortar as fine as possible. Shake
in gradually four pounds of well-dried and sifted flour.
When the oven is well prepared, and a tin hoop to
bake it in, stir into this mixture (as you put it into the
hoop) seven pounds of currants, and such a quantity
of candied orange, lemon, and citron, in equal propor-
tions, as shall be thought proper. The oven must bo
quick, and the cake will take at least four hours to
bake. Plump the currants by pouring boiling water
upon them, and drying them before the fire. Put
them warm into the cake.
A Wedding or Twelfth ditto.
Beat two pounds of butter to cream with the hand,
then put in two pounds of fine sugar sifted. Take
NEW FAMILY COOKERY.
229
two pounds of flour dried, half a pound of almonds
blanched and pounded with orange flower water, and
an ounce of beaten mace. Mix these well together,
then beat sixteen eggs, leaving out four whites, put to
them a glass of sack and a glass of brandy. Put a
handful of the flour and almonds to the sugar and but-
ter, then a spoonful of the eggs, and so on till they are
all mixed together, beat it an hour with the hand,
then put two pounds of currants, half a pound of ci-
tron, half a pound pf orange peel, and two spoonsful
of orange flower water. Butter the tin, and bake it
three hours and a half. An icing should be put over
this cake after it is baked.
The Vicarage Cake.
A pound and a half of flour, half a pound of moist
sugar, a little grated ginger and nutmeg, two eg-gs
well beaten, a spoonful of yeast, and as much brandy.
Make it a light paste with a quarter of a pound of -
butter melted in half a pint of milk. Put it before the
fire half an hour to rise, then add three quarters of a
pound of currants, and bake it in a brisk oven.
Cream Cakes.
Beat the whites of nine eggs to a stiff froth, to every
white of an egg grate the rinds of two lemons. Shake
in gently a spoonful of refined sugar sifted fine, lay a
wet sheet of paper on a tin, and with a spoon drop the
froth in little lumps on it, at a small distance from each
other. Sift sugar over them, and set them in a cool
oven, and close up the mouth of it, which will occasi-
on the froth to rise. As soon as they are coloured
they will be done; then take them out, and put two
bottoms together; lay them on a sieve, and set them
to dry in a cool oven.
Rice ditto.
Beat up svell the yolks of fifteen eggs with a whisk ;
230 ' THE ECONOMIST ; OR,
then put to them ten ounces of loaf sugar sifted fine,
and mix them well together. Put in half a pound of
ground rice, a little orange water or brandy, and the
rinds of two lemons grated. Then put in the whites
of seven eggs well beat, and stir the whole together
for a quarter of an hour. Put them in a hoop, and set
it in a quick oven for half an hour, and it will be pro-
perly done.
A Spanish Cake.
Mill twelve eggs, and three quarters of a pound of
the best moist sugar, with a chocolate mill, till they are
of a lather; mix in a pound of flour, half a pound of 1
beaten almonds, two ounces each of candied orange
peel and citron, four spoonsful of orange flower water,
half an ounce of cinnamon, and a glass of wine. Bake
it in a slow oven.
Portugal Cakes.
Put a pound of fine sugar sifted, a pound of fresh
butter, five egg s, and a little beaten mace, into a
broad pan ; beat it with your hands till it is very
light, and looks curdling ; then add a pound of flour,
and half a pound of currants, beat them together,
fill tin pans half full, and bake them in a slack oven.
Shreivsbw'y ditto.
Beat half a pound of butter to a fine cream, and put
in as much flour, one egg, six ounces of beaten and sift-
ed loaf sugar, and half an ounce of carraway seeds.
Make them into a paste, roll them thin, and cut them
round with a small glass, or little tins ; prick them,. lay
them on sheets of tin ; and bake them in a slow oven.
Queen’s ditto.
Take a pound of sugar beat fine, two eggs, half a
pound of butter, a little rose water, six spoonsful of
warm cream, a pound of currants, and as much flour
t
NEW FAMILY COOKERY.
231
as will make it up ; stir them well together, put them
into well-buttered tins, bake them in an oven, almost
as hot as for bread, for half an hour, take them out,
glaze them, and let them stand a little after the gla-
zing- is on, to rise.
Saffron Cakes.
A quartern of Hour, a pound and a half of butter,
three ounces of carraway seeds, six eggs well beaten,
a quarter of an ounce of cloves and mace finely beaten
together, a little cinnamon pounded, a pound of sugar,
a little rose water and saffron, a pint and a half of yeast,
and a quart of milk. Mix all together lightly in the
following manner: boil your milk and butter, skim off
the butter, and mix it with your Hour, and a little of
the milk. Stir the yeast into the rest, and strain it.
Mix it with the Hour, put in your seeds and spice, rose
water, tincture of saffron, sugar and eggs. Beat it all
well up, and bake it in a hoop or pan well buttered.
Semi it to a quick oven, and an hour and a half will
do it.
Bath ditto.
Rub a pound of butter into an equal quantity of flour,
with a spoonful of good yeast. Warm some cream, and
make it into a fight paste. Set it to the fire to rise,
when you make them up, take four ounces of carraway
comfits, work part of them in, and strew the rest on
the top. Make them in round cakes. Bake them on
sheet tins, and they will eat well hot either at breakfast
or tea in the afternoon.
Prussian ditto.
Half a pound of dried flour, a pound of beaten sugar
sifted, the yolks and whites of seven eggs beaten se-
parately, the juice of a lemon, the peels of two grated,
and half a pound of almonds beat fine with rose water.
When you have beat the whites of the eggs to a froth,
put in the yolks, and all except the flour, and beat them
x 2
232
THE ECONOMIST ; OR,
well together. Shake in the flour just before you set
it into the oven.
Fine Almond Cakes.
Blanch a pound of Jordan almonds, beat them fine,
with a little orange flower water, to keep them from
oiling. Boil a pound and a quarter of fine sugar, to a
high candy, and put in your almonds. Grate off the
rinds of two lemons, and put as much juice as to make
it of a sharp taste ; put this mixture into glasses, set
them in a stove, stirring- often, that it may not candy:
and when it is a little dry, part it into small cakes
upon sheets of paper, to harden.
Marlborough ditto.
Beat and strain eight eggs, yolks and whites, put to
them a pound of sugar beaten and sifted ; beat these
together three quarters of an hour, and put in three
quarters of a pound of flour well dried, and two ounces
of carraway iseeds ; beat all well together, and bake
them in broad tin pans, in a brisk oven.
Ralajia. ditto.
Blanch, and then beat half a pound of sweet al-
monds, and the like of bitter almonds, in fine orange,
rose, or ratafia water, to keep them from oiling. Take
a pound of fine sugar pounded and sifted, and mix it
with your almonds. Have ready the whites of four
eggs well beaten, and mix them lightly with the al-
monds and sugar. Put it into a preserving pan, and
set it over a moderate fire, stirring it one way until
it is pretty hot'; when a little cool, form it in small rolls,
and cut it into thin cakes. Dip your hands in flour,
and shake them on them ; give each a light tap with
your finger, and put them on sugar papers. Sift a lit-
tle sugar on them before you put them into the oven,
which must be slack.
NEW FAMILY COOKERY
233
Apricot Cakes.
Scald and peel a pound of ripe apricots, and as soon
as you find the skins will come off, take out the stones.
Beat the fruit in a mortar to "a pulp ; then boil half a
pound of double refined sugar, with a spoonful of wa-
ter, skim it well, and put to it the pulp. Simmer it a
quarter of an hour over a slow fire, and keep stirring
it all the time. Pour it into shallow fiat glasses, turn
them out upon glass plates, put them into a stove, and
turn them once a day till they are dry.
A Savoy ditto.
Take the weight of four eggs, in fine sugar, pow-
dered and sifted, the weight of seven eggs in flour,
well dried. Break the seven eggs, the yolks into one
basin, and the whites into another. Mix the sugar
with the yolks, a little grated lemon peel, and a little
orange flower water ; beat them well together for half
an hour, then add to them the whites whipped to a
froth, and mix in the flour by degrees, beating them
all the time. Then put it into a tin well buttered,
and bake it an hour and a half. This is a very deli-
cate light cake, and is pretty baked in a melon-mould,
or any other shape. It may be iced if approved.
A Sponge ditto.
Beat ten eggs, only five whites, together in a pan
for half an hour, then add a pound of lump sugar,
beaten and sifted ; beat the sugar and eggs half an
hour longer, then add three quarters of a pound of
dried flour, and a spoonful of orange flower water.
Mix them well, butter the tin, put in the cake, and
bake it an hour and a half in a moderate oven. Care
must be taken that it is put into the oven immediately,
or it will not be light.
Cakes Royal.
Put a quarter of a pint of water into a saucepan, an
x 3
234
THE economist; ok.
ounce of butter, two ounces of fine sugar, some lemon
peel grated, and a little salt ; when it has boiled about
half a minute, stir in by degrees four spoonsful of flour,
stirring it all the time till it becomes a smooth paste,
pretty stiff, and begins to adhere to the saucepan, then
take it off, and add three eggs wrell beaten, putting
them in by degrees; and stirring the paste all the time
that it may not become lumpy; add a little orange
flower water, and a few almonds pounded fine. Make
them into little cakes, and bake them on a tin well
buttered. Half an hour will bake them in a moderate
oven.
Orange Cakes.
Pare and quarter some Seville oranges, and boil the
rinds in two or three waters until they are tender, and
the bitterness gone off. Skim them, and then lay them
on a clean napkin to dry. Take all the skins and seeds-
out of the pulp, with a knife, shred the peels fine, put
them to the pulp, weigh them, and put rather more
than their weight of fine sugar into a pan, with just as-
much water as will dissolve it. Boil it till it becomes-
aperfect sugar, and then, by degrees, put in your peels-
and pulp. Stir them well before you set them on the
fire ; boil it gently till it looks clear and thick, andi
then put them into flat bottomed glasses. Set them ini
a stove, and keep them in a constant and moderate
heat ; and when they are candied on the top, turn them
out upon glasses.
Lemon ditto.
Put to the whites of ten eggs, three spoonsful of rose
or orange flower water, and beat them an hour with a*,
whisk. Then put in a pound of beaten and sifted sugar,
and grate into it the rind of a lemon. When it is welll
mixed, put in the juice of half a lemon, and the yolks off
ten eggs beat smooth. Just before you put it into the
oven, stir in three quarters of a pound of flour, butter:
your pan, and put it into a moderate oven: an hour'
will bake it.
NEW FAMILY CbOKERY. 235
Currant Cakes.
Dry before a fire a pound and a half of flour, take a
pound of butter, half a pound of loaf sugar well beat-
en and sifted, four yolks of eggs, four spoonsful of rose
water, the same of sack, a little mace, and a nutmeg
grated. Beat the eggs well, and put them to the rose
water and sack. Put in the sugar and butter. Work
them together, and then strew in the currants and flour,
having them ready warmed for mixing. You may
make six or eight cakes of them; bake them of a fine
brown, and crisp.
Water ditto.
Rub a quarter of a pound of sugar, into a pound of
flour; five ounces of tine sugar powdered, and a few
carraway seeds. Mix them to a paste with milk; roll
them out very thin, and cut them into cakes with the
top of a glass or cup. Lay them on sheets of tin but-
tered, and bake them.
Ginger ditto.
Mix four pounds of flour with four ounces of ginger
powdered very fine, heap them in a dish, and make a
hole in the middle; beat six eggs and put them into a
saucepan with a pint of cream, two pounds of butter,
and a pound of powdered sugar. Stir them together
over a slow fire till the butter is melted, then pour it
to the flour and ginger. Make it into a paste, and roll
it out about a quarter of an inch thick, then cut it into
cakes with the top of a cup or glass. They must be
baked in a very hot oven.
Excellent Gingerbread.
Put half a pound of treacle, with a quarter of a
pound of sugar, and a quarter of a pound of butter,
into a saucepan. Set them over the fife till the but-
ter is melted, stirring them several times to mix them
well together. Then pour them out into an earthen
236
THE economist; or,
dish, and put to them a quarter of an ounce of ginger
tinely powdered, a quarter of a pound of candied
orange peel cut small, and two ounces of carraway
seeds, if approved, if not they may be omitted. Mix
in flour enough to make it a stiff paste, roll it out, and
cut it into cakes with the top of a cup or glass, or
make it into nuts. Bake them on tin plates well
buttered.
Common Biscuits.
Beat eight eggs well up together, and mix with
them a pound of sifted sugar with the rind of a lemon
grated. Whisk it till it looks light, then put in a pound
of flour, with a little rose water. Sugar them over,
and bake them in tins, or on papers.
Sponge ditto.
Beat the yolks'of twelve eggs for half an hour ; then
put in a pound and a half of sugar beat and sifted, and
whisk it till it rises in bubbles. Then beat the whites
to a strong froth, and whisk them well with your su-
gar and yolks. Work in fourteen ounces of flour, with
the rinds of two lemons grated. Bake them in tin
moulds buttered, in a quick oven. They will take
about half an hour baking; before you put them into
the oven, sift pounded sugar over them.
Savoy ditto.
Separate the yolks and whites of six eggs, mix the
yolks with six ounces of sugar powdered tine, and the
rind of a lemon grated ; beat them together for a quar-
ter of an hour; whisk the whites up in a broad dish
till they become entirely froth; mix them with the
yolks, and add five ounces of dried flour. Stir the
whole well together; then, with a piece of flat ivory,
take the batter out and draw it along white paper to
the proper size of the biscuit. Sift some sugar over
them, and bake them in a hot oven, but thev must be
NEW FAMILY COOKERY.
237
carefully watched, being- soon done ; and a few se-
conds over the proper time will scorch and spoil
them.
Naples' Biscuits.
Put a quarter of a pint of water, two spoonsful of
orang-e flower water, and half a pound of fine sugar,
into a saucepan ; boil till the sugar is melted, then
pour it upon four eggs well beaten, stirring the whole
as fast as possible while the syrup is poured in. Beat
it till it is cold, and then stir in half a pound of flour.
Make white paper up into moulds the proper size for
the biscuits, pour the batter into them, and put them
on tins to bake ; sift fine sugar over them before they
are put into the oven. Care must be taken to watch
them while in the oven, that they may not be
scorched, and become of a bad colour.
Short ditto.
Beat a quarter of a pound of butter to cream, add
six ounces of sugar powdered and sifted, four yolks of
eggs, three quarters of a pound of flour, a little mace,
and grated lemon peel ; make them into a paste, roll
them out and cut them into cakes with the top of a
cup or glass. Currants or carraway seeds may be
added.
Lemon ditto.
Beat the yolks of ten eggs and the whites of five,
well together, with four spoonsful of orange flower
water, till they froth up. Then put in a pound of loaf
sugar sifted, beat it one way for half an hour, put in
half a pound of flour, with the raspings of two lemons,
and the pulp of a small one. Butter your tin, and bake
them in a quick oven ; but do not stop up the mouth
at first, for fear they should scorch.- ' Dust sugar over
before you put them into the oven.
238
THE ECONOMIST ; OR,
Macaroons.
Blanch and beat fine a pound of sweet almonds, put
to them a pound of sugar and a little rose water, to
keep them from oiling. Then beat the whites of se-
ven eggs to a froth, put them in, and work the whole
well together. Drop them on wafer paper, grate su-
gar over them, and put them into the oven.
Diet Bread.
Take the weight of twenty eggs of flour, and ten
of sugar. Break fifteen eggs, separate the yolks from
the whites. Mix the sugar well with the yolks, then
froth up the whites well, mix the yolks and sugar
with them, and stir in the flour, first drying it well.
Butter the tin, and bake-it in a moderate oven.
Whigs or Buns.
Put half a pint of warm milk to three quarters of a
pound of flour, with two or three spoonsful of yeast.
Cover it up, and set it before the fire an hour, in order
to make it rise. Work into the paste four ounces of
sugar, and as much butter. Make it into buns, or
whigs, with as little flour as possible, and a few seeds;
bake them in a quick oven
Best London Buns.
Rub into two pounds of flour, a quarter of a pound
of butter, and a quarter of a pound of loaf sugar pow-
dered ; add two eggs well beaten, a table spoonful of
yeast, and a table spoonful of carraway seeds. Mix
the whole into a paste about the stiffness of bread dough,
with warm milk; let it stand all night to rise, make it
into buns and bake them.
Green Caps.
Gather as many codlins as you want, just before they
are ripe, green them as for preserving. Rub them
over with a little oiled butter, grate double refined su-
NEW FAMILY COOKERY.
239
gar over them, and set them in the oven till they look
bright, and sparkle like frost. Then take them out,
and put them into a china dish. Make a fine custard,
and pour it round them. Stick single flowers in every
apple, and serve them up.
Black Caps.
Cut into halves twelve large apples, and core them.
Place them on a tin patty pan as close as they can lie,
with the flat side downwards. Squeeze a lemon into
two spoonsful of orange flower water, and pour it over
them. Shred some lemon peel fine, and throw over
them, and grate fine sugar over all. Set them in a
quick oven, and half an hour will do them. When
you send them to table, strew fine sugar all over the
dish. *
Snow Balls.
Pare and core five large baking apples, fill the holes
with orange:cr quince marmalade. Then make some
good hot paste, roll your apples in it. Put them in a
tin dripping pan, bake them in a moderate oven, and
when you take them out, cover them with icing about
a quarter of an inch thick, and set them at a good dis-
tance from the fire till they are hardened; but take
care you do not let them brown. Put one in the mid-
dle of a dish, and the others round it.
Icing for Cakes, <Spc.
Pound and sift fine a pound of double refined sugar,
and mix it with the whites of twenty-four eggs, in an
earthen pan. Whisk them well for two or three hours
till it looks white and thick, then, with a broad thin
board, or bunch of feathers, spread it all over the top
and sides of the cake. Set it at a proper distance be-
fore a clear fire, and keep turning it continually, that
it may not lose its colour ; but a cool oven is best, where
an hour will harden it.
240
THE economist; or,
CONFECTIONARY.
THE METHOD OF PREPARING SUGARS AND
COLOURS.
Clarifying sugars is the first process in the art of con-
fectionary, it requires great care and attention, and
must be done in the following manner.
Put the white of an egg into your preserving pan,
to four quarts of water/and beat it up to a froth with
a whisk. Put in twelve pounds of sugar, mix all to-
gether, and set it over the fire. When it boils put in
a little cold water, and in this manner proceed as of-
ten as may be necessary till the scum appears thick on
the top. Then remove it from the fire, and when it is
settled take ofl' the scum, and pass it through a strain-
ing-bag. If the sugar should not appi^ir very fine,
give it another boil before you strain it. Having done
which you may proceed to clarify your sugar to either
of the following degrees:
Smooth or Candy Sugar. Having gone through the
first process, as before directed, put what quantity you
ltiay have occasion for over the fire, and boil it till it
is smooth. This you may know by dipping your skim-
mer into it, and then touching it between your fore-
finger and thumb, and on opening them, you will ob-
serve a small thread drawn between, which will imme-
diately break, and remain on a drop on your thumb,
which will be a sign of its being in some degree of
smoothness. Give it another boil, and it will draw in-
to a larger string, when it will have acquired the first
degree.
Bloom Sugar. In this degree of refining sugar, boil
it longer than in the former process, and then dip your
skimmer in, shaking off what sugar you can into the
NEW FAMILY COOKERY.
24 i
pan: then blow with your mouth strongly through the
holes, and if bladders, or bubbles, go through, it will
be a proof that it has acquired the second degree.
Feathered Sugar. Dip the skimmer into the sugar
when it has boiled longer than in the former degrees.
Shake it over the pan, then give it a sudden flirt be-
hind you, and if it is enough, the sugar will Hy off like ,
feathers.
Crackled Sugar. Boil your sugar longer than in the
preceding' degree ; then dip a stick into it, and imme-
diately put it into a pan of cold water. Draw off the
sugar that hangs to the stick into the water, and if it
becomes hard, and snaps, it has acquired the proper de-
gree; but if otherwise, you must boil it again till it an-
swers that trial. Let the water you use for this pur-
pose be perfectly cold, or you will be greatly de-
ceived.
Carmel Sugar. To obtain this degree, your sugar
must boil longer than in either of the former operati-
ons. Prove it by dipping a stick, first into the sugar,
and then into cold watery observe, that when it comes
to the carmel height, it will the moment it touches the
water, snap like glass, which is the highest and last
degree of refining sugar.^ When you boil this, take
care your fire is not too fierce, lest by flaming up the
sides of the pan, it should cause the sugar to burn, dis-
colour it, and thereby destroy all your labour.
Having described the various degrees of refining su-
gar, we shall now point out the method of preparing
those colours with which they may be tinged, accord-
ing to fancy, and the different purposes for which they
are to be used.
Red. Boil an ounce of cochineal in half a pint of wa-
ter, about five minutes ; then add half an ounce o!
cream of' tartar, the same of pounded allum, boiling the
whole on a slow fire about as long again. To know it
it is done, dip a pen into it, write on white paper, and
Y . f»
242
THE ECONOMIST ; OR,
if it shews the colour clear, it is sufficient. Then take
it off the fire, add two ounces of sugar, and let it set-
tle. Pour it clear off, and keep it in a bottle well stop-
ped for use.
Blue. This colour is only for present use, make it
thus: Put a little warm water in a plate, and rub an
indigo stone in it till the colour is come to the tint you
would have it. The more you rub it, the higher the
colour will be.
Yellow. Pour a little water into a plate, and rub in
it a bit of gamboge. It may also be done with yellow
lily thus: Take the heart of the flower, infuse the
colour with milk warm water, and preserve it in a
bottle well stopped.
Green. Take the leaves of spinach, boil them about
half a minute in a little water, strain it clear off, and it
will be lit for use.
Any alterations may be made in these colours, bv
mixing to what shade you think proper; but on these
occasions, taste and fancy must guide you.
Devices in Sugar. Steep gum-tragacanth in rose
water, make it into a paste with some double-refined
sugar. Colour it to your fancy, and make up your de-
vices in such forms as you may think proper. You
may have moulds made in various shapes for this pur-
pose ; and your devices will be pretty ornaments
placed on the top of iced cakes.
Sugar of Roses in various Figures. Chip off the
white part of some rose-buds, and dry them in the sun.
Pound an ounce of them very fine; then take a pound
of loaf-sugar, wet it in some rose-water, and boil it to
a candy height: then put in your powder of roses, and
the juice of a lemon. Mix all well together, then put
it on a plate, and cut it into lozenges, or make it into
any shapes or figures your fancy may draw. If you
use them as ornaments for a desert, you may gild or
colour them to your taste.
NEW FAMILY COOKERY.
243
Artificial Fruit. At the proper season, save the
stalks of the fruit, with the stones to them. Get
tins made in the shape of the fruit you intend to imi-
tate, leaving- a hole at the top, to put in the stone and
stalk. They must be so contrived as to open in the
middle to take out the fruit, and there must also be
made a frame of wood to fix them in. Care must be
taken to make the tins very smooth in the inside, or
their roug-hnes9 will mark the fruit. Boil two cow-
heels, and a calf’9 foot, in a g-allon of soft water till
they are all boiled to rags, and only a full quart of
jelly; strain it through a sieve. Put it into a saucepan,
sweeten it, put in lemon-peel perfumed, and colour it
like the fruit you intend to imitate. Stir all together,
give it a boil, and fill your tins. Then put in the
stones and stalks just as the fruit grows, and when the
jelly is quite cold, open your tins, and put on the
bloom, which may be done by carefully dusting on
powder-blue. Keep them covered, to prevent the
dust getting to them ; and, to the eye, art will be an
excellent substitute for nature.
A dish of Snow. Put twelve large apples into a
saucepan with cold water. Set them over a slow fire,
and when they are soft pour them into a hair sieve;
take off the skins, and put the pulp into a bason. Beat
the whites of twelve eggs to a strong froth ; beat and
sift half a pound of double-refined sugar, and strew it
into the eggs. Work up the pulp to a strong froth,
then beat them all together till they are like a stiff
snow. Lay it upon a china dish, and heap it up as
high as you can. Set round it green knots of paste
in imitation of Chinese rails, and stick a sprig of myr-
tle in the middle of the dish.
Moonshine. Get a piece of tin the shape of a half
moon, as deep as a half pint bason, and one in the shape
of a large star, and two or three smaller ones. Boil
two calf’s feet in a gallon, of water till it comes to a
Y 2
244
THE ECONOMIST ; OR,
quart, strain it off, and when cold, skim off the fat.
Take half the jelly, and sweeten it with sugar to your
palate. Beat up the whites of four eggs, stir all toge-
ther, over a slow fire till it boils, and then run it through
a flannel bag till clear. Put it in a clean saucepan, and
take an ounce of sweet almonds blanched, and beat
fine in a mortar, with two spoonsful of rose, and two
of orange flower water. Then strain it through a
coarse cloth, mix it with the jelly, put in four spoons-
ful of cream, and stir it all together till it boils. Have
ready the dish you intend it for, lay the tin in the shape
of a half moon in the middle, and the stars round it.
Lay little weights on the tins, to keep them in the
place where you put them. Then pour the moonshine
jnto the dish: and when quite cold, take out the tins,
'i'hen fill up the vacancies with clear calfs feet jelly.
Colour your moonshine with cochineal and chocolate,
to make it look like the sky, and your moon and stars
will then shine the brighter. Garnish it with rock can-
dy sweetmeats.
Floating Island. Set a deep glass on a china dish.
Take a quart of thick cream, and make it pretty sweet
with fine sugar. Pour in a gill of sack, grate* in the
yellow rind of a lemon, and mill the cream till it is of
a thick froth. Then carefully pour the thin from the
froth into a dish. Cut a French roll, or as many as you
want, as thin as you can, put a layer of it as light as
possible on the cream, then a layer of currant jelly,
then a thin layer of roll, then hartshorn jelly, then roll,
and over that whip your froth which you saved off the
cream, well milled up, and lay it on the top as high as
you can heap it. Ornament the rim of your dish with
figures, fruits, or sweetmeats, as you please. This
looks very pretty on the middle of a table, with can-
dles round it; and you may make it of as many differ-
ent colours as you fancy, according to what jellies,
jams, or sweetmeats you have.
Desert Island. Form a lump of paste into a rock
NEW FAMILY COOICERY.
245
three inches broad at the top ; then colour it, and set
it in the middle of a deep dish. Set a cast figure on it,
with a crown on its head, and a knot of rock candy at
its feet. Make a roll of paste an inch thick, and stick
it on the inner edge of the dish, two parts round. Cut
eight pieces of eringo-root, about three inches long,
and fix them upright to the roll of paste on the edge.
Make gravel walks of shot eomfits round the dish, and
set small figures in them. Roll out some paste, and
cut it open like Chinese rails. Bake it, and fix it on
either side of the gravel-walks with gum, and fbrm an
entrance where the Chinese rails are, with two pieces
of eringo-root for pillars.
Chinese Temple or Obelisk. Take an ounce of fine
sugar, half an ounce of butter, and four ounces of fine
flour. Boil the sugar and butter in a little water, and
when cold, beat up an egg, and put it to t'he water,
sugar, and butter. Mix it with the flour, and make it
into a stiff paste. Roll it as thin as possible, have a
set of tins in the form of a temple, and put the paste
upon them. Cut it in what form you please upon the
separate parts of your tins, keeping them separate till
baked ; but take care to have the paste exactly the
size of the tins. Wfyen you have cut all the parts bake
them in a slow oven ; when cold, take them out of
the tins, and join the parts with strong isinglass and
water with a camel’ s-hair brush. Set them one upon
the other, as the forms of the tin moulds will direct
you. If you cut it neatly, and the paste is rolled very
thin, it will be a beautiful corner for a large table. If
you have obelisk moulds, you may make them the
same way for an opposite corner. Be careful to make
the pillars stronger than the top, that they may not be
crushed by their weight. .
These decorations in confectionary are calculated to
embellish grand entertainments, and certainly have a
very pleasing effect on the sight ; but their beauties
depend entirely on the ingenuity of the artist.
Y 3
i
246
THE ECONOMIST ; OR,
CREAMS, JAMS, &c.
A fine Cream.
Sweeten a pint of cream to your palate, grate in a lit-
tle nutmeg1, add a spoonful of orange flower or rose
water, and two spoonsful of sack, beat up four eggs,
and two whites, stir all tog-ether one way over the fire,
till it is thick ; have cups ready, and pour it in.
Orange ditto.
Take the rind of a Seville orang-e, and the juice of
four oranges. Put them into a stewpan, with
a pint of water, and eight ounces of sugar ; mix in
the whites of five eggs well beat, and set the
whole over the fire. Stir it one way till it becomes
thick and white, then strain it through a gauze, and
keep stirring it till it is cold. Then beat the yolks of
the eggs very fine, and put into your pan with some
cream, and the other articles. Stir it over a slow fire
till it is ready to boil, then pour it into a bason, and
stir it till it is quite cold, and put it into your glasses
Lemon ditto.
Mix the juice of five lemons, half a pint of wafer,
a pound of refined sugar beat fine, the whites of seven
eggs, and the yolk of one beaten well : strain it, and
set it on a gentle fire, stirring- it all the wTiile, and skim
it clean ; put into it the peel of one lemon when it is
very hot, but not bo. ling ; take out the lemon peel ,
and put it into your glasses.
Hartshorn ditto.
Boil four ounces of hartshorn shavings in three pints of
water till reduced to half ap'int, then run it thro’ a jelly-
bag. Put to it a pint of creaiiO, and four ounces of sugar,
andjustboilitup. Putitintog. lasses, letit stand till cold,
and then, by dipping your glasses into scalding water,
NEW FAMILY COOKERY.
247
it will slip out whole. Stick them all over with slices
of almonds cut lengthways. It is generally eaten with
white wine and sugar.
IV hip t Cream.
Mix the whites of eight eggs, a quart of cream, and
half a pint of sack together. Sweeten to your taste
with double refined sugar. You may perfume it, if
agreeable, with a little musk or ambergris tied in a
rag, and steeped a little in the cream. Whip it up
with some lemon peel tied in the middle of the whisk.
Take the froth with a spoon, and lay it in your glasses,
or basons. This put over fine tarts, has a pretty ap-
pearance.
Blanched ditto.
Beat the whites of seven eggs well with a quarter of
a pint of cream. While this is doing, set a pint of
cream on the fire with two spoonsful of orange flower
water, and two of fine sugar. When it boils, strain
the eggs and the cream into it, and set it on the fire
till it turns to a fine curd, stirring it all the time to
prevent it burning. Strain it through a sieve, and put
the curd into cups or glasses.
Burnt ditto.
Boil a pint of cream with sugar, and a little lemon
peel shred fine ; beat up the yolks of six, and the
whites of four eggs. When your cream is cool, put
in your eggs, with a spoonful of orange flower water,
and one of flour. Set it over the fire, keep stirring it
till thick, then pour it into a dish. When cold, sift a
quarter of a pound of fine sugar all over it, and hold a
hot salamander over it, till it is of a nice light brown
colour.
Clouted ditto.
Scald a gallon of milk, or two quarts of cream over
a gentle lire, till it begins to froth round the sides of
248
THE ECONOMIST ; OR,
the pan. Then take it off and set it in two broad
earthen pans in the manner that milk is set for cream.
If this is done over night, it will be fit for use the
next day. Take off the cream with a skimmer, and
put it in layers on china dishes, with fine sugar
sprinkled between them. Eat it with wine and sugar,
or with preserves, or fruit.
Divide the cream with a knife while it is standing in
the pan, as it will then come off in proper sized pieces*
and drain better.
Spanish, Cream.
Three spoonsful of ground rice, the yolks of three
eggs, three spoonsful of water, and two of orange
flower water. Put to them a pint of cream, and set
it upon a good fire ; keep stirring it till it is of a pro-
per thickness, then pour it into cups.
Steeple ditto.
Put five ounces of hartshorn, and two ounces of ivory
dust, into a stone bottle; fill it up with fair water to
the neck: putin a little gum arabic and gum dra-
gon ; then tie up the bottle very close, and set it in a
pot of water, with hay at the bottom. When it has
stood six hours, take it out, and let it stand an hour
before you open it; then strain it, and it will be a
slrong jelly. Blanch a pound of almonds, beat them
fine, mix it with a pint of cream, and let it stand a lit-
tle ; then strain it, and mix it with a pound of jell v ;
set it over the lire till it is scalding hot, and sweeten
it with double refined sugar. Then take it off, put in
a little amber, and pour it into small high gallipots.
When it is cold, turn them, and lay cold cream about
them in heaps.
Chocolate ditto.
Scrape fine a quarter of a pound of the best choco-
late, put to it as much water as will dissolve it. Then
NEW FAMILY COOKERY.
249
beat it half an hour in a mortar, and put in as much
fine sugar as will sweeten it, and a pint and a half of
cream. Mill it, and as the froth rises, lay it on a sieve.
Put the remainder of your cream in posset glasses, and
lay the frothed cream upon them.
Tea Cream.
Boil a quarter of an ounce of fine green tea with half
a pint of milk ; strain it, and put in half a pint of cr.earn,
and two spoonsful of rennet. Set it over some hot em-
bers in the dish vou intend to send it- to table, and co-
V
ver it with a tin plate. When it is thick it will be
done, and fit to serve up. Coffee cream is made in the
same manner
Raspberry ditto.
Rub raspberries, or raspberry-jam, through a sieve, to
take out the seeds, then mix it with cream. Sweeten
it to your taste ; put it in a stone jug, and raise a froth
with a chocolate mill. As your froth rises, take it off
with a spoon, and lay it upon a hair sieve. When you
have got as much froth as you want, put what cream
remains into a deep china dish, or punch-bowl, pour
yoilr frothed cream upon it as high as it will lie on,
and stick a light flower in the middle.
Ratajia ditto.
Boil six laurel leaves, in a quart of thick milk, with
a little ratafia; when it has boiled take out the leaves.
Beat the yolks of four eggs with a little cold cream,
and swreeten it to your taste. Then thicken the cream
with your eggs, and set it over the fire again, but do
not let it boil." Keep stirring it all the time one way,
pour it into china dishes. This must be served up
cold.
Ice ditto.
Pare, stone, and scald twelve ripe apricots, and beat
them fine in a mortar. Put to them six ounces of dou-
250
THE ECONOMIST ; OR,
ble-refined sugar, and a pint of scalding cream, work it
through a hair sieve. Put it into a tin that has a close
cover, and set it in a tub of ice broken small, and a
large quantity of salt put among it. When your cream
grows thick round the edges of your tin, stir it, and set
it in again till it grows quite thick. When frozen up,
take it out of the tin, and put it into the mould you in-
tend it to be turned out of. Then put on the lid, and
have ready another tub, with salt and ice as before.
Put your mould in the middle, and lay your ice under
and over it. Let it stand four or five hours, and dip
your tin in warm water when you turn it out; but if
in summer, remember not to turn it out till the mo-
ment you want it.
ilice Cream.
To a quart of cream and one of milk, add three oun-
ces of rice, for two hours or more, with a blade or two
of cinnamon and mace. When the rice is sufficiently
boiled, add some grated nutmeg. This is highly
nourishing, and forms a light and agreeable supper.
Fresh Cheese.
Sweeten some milk to the taste, grate in a little nut-
meg, and put in rennet enough to turn it to a very-
soft curd. It must be made in the dish in which it is
to be sent to table.
Turkish Yourt.
Let a small quantity of milk stand till it is sour,
then put it into new milk, to turn it to a soft curd.
This may be eaten with sugar only, or both this and the
fresh cheese are good eaten with strawberries, as
cream, or with sweetmeat of any kind.
Gooseberry Fool.
Put green gooseberries into an earthen pot, and set
it into a kettle of water j let them coddle till they are
NEW FAMILY COOKERY.
251
quite soft, then pulp them through a cullender, and
mix the pulp with an equal quantity of cream or milk;
if too thick, add a little more milk. Sweeten it to the
taste. Ripe gooseberries make very good fool.
Preserves with Cream.
To a pound of raspberry, gooseberry, or any other
jam, add a pint of cream. If cream cannot be procured,
new milk thickened over the fire, without letting it
boil, with a spoonful of rice flour, and the yolks of two
eggs, will be a very good substitute for it.
Raspberry Jam.
Take raspberries thoroughly ripe, and quite dry.
Mash them fine, and strew them in their own weight
of loaf sugar, and half their weight of the juice of white
currants. Boil them half an hour over a clear slow
fire, skim them well, and put them into pots, or
glasses. Tie them down with brandy papers, and keep
them dry. Strew on the sugar as soon as you can af-
ter the berries are gathered, and in order to preserve
their fine flavour, do not let them stand long before
you boil them
Gooseberry ditto.
Cut and pick out the seeds of large green gooseber-
ries, full grown, but not ripe. Put them into a pan of
water, to green them, and put them into a sieve to
drain. Then beat them in a mortar, with their weight
in sugar. Boil a quart of gooseberries to a mash in a
quart of water, squeeze them, and to every pint of li-
quor put a pound of loaf sugar. Then boil and skim
it, put in your green gooseberries, and having boiled
them till they are very thick, clear, and of a pretty
green, put them into glasses.
Strawberry ditto.
Bruise fine some scarlet strawberries quite ripe, and
put to them a little juice of strawberries. Beat and
252
THE ECONOMIST: OK,
sift their weight in sugar, strew it over them, and put
them into a preserving pan. Set them over a clear
slow fire, skim them, boil them twenty minutes, and:
then put them into glasses.
, Apricot Jam.
Take ripe apricots. Pair and cut them thin, and:
infuse them in an earthen pan till tender and dry. To
every pound and a half of apricots, put a pound of
double refined sugar, and three spoonsful of water.
Boil your sugar to a candy height, and put it upon
your apricots. Stir them over a siow fire till they look
clear and thick, be careful they do not boil : then pour
them into glasses.
Red and Black Currant ditto.
Gather your currants when thoroughly ripe and
dry, and pick them clean from the stalks. Then bruise
them well in a bowl, and to every two pounds of cur-
rants, put a pound and a half of loaf sugar finely beat-
en. Put them into a preserving pan, boil them half
an hour, skim and stir them all the time, and then put
them into pots.
Cherry ditto.
To four pounds of cherries put two pounds of fine
white Lisbon sugar, and a pint of red currant juice.
Stone the cherries, and boil the whole together pretty
fast till it will stiffen ; then put it into pots for use.
Damson, Bullacc, or Plumb ditto.
Cut the fruit from the stones, put four pounds of su- •
gar to six of fruit, and proceed as for gooseberry
jam. *
NEW FAMILY COOKERY.
253
JELLIES, SYLLABUBS, &c. &c.
Calf’s Feel Jelly.
Cut two calf’s feet in pieces, put them into a sauce-
pan with a gallon of water, cover them close, and boil
them softly till half is consumed, run the liquor
through a sieve, and let it stand till it is cold. Take
off the fat at the top and bottom, melt the jelly in a
preserving pan, and put in a pint of Rhenish wine, the
juice of four or five lemons, refined sugar to your taste,
the whites of eight eggs well beaten to a froth ; stir
and boil these together near half an hour: then pass
it through a sieve into a jelly bag; put into your bag
a small sprig of rosemary and a piece of lemon peel;
pass it through the bag till it is as clear as water.
II artshorn ditto.
Boil half a pound of hartshorn shavings with three
quarts of spring water till it is reduced to a quart;
strain it oil' and set it by till the next day; then put
it into a saucepan, and melt it over a slow fire with
half a pound of double refined sugar; when melted,
add to it a pint of Sherry or Mountain wrine, the juice
of six lemons, the parings of two, and the whites of
ten eggs whipped to a froth. Let all boil for five mi-
nutes, run the jelly three or four times through a jelly
bag till it is perfectly clear, and then put it into glasses.
If to be put into moulds for turning out, add an
ounce of isinglass to the hartshorn shavings.
Currant ditto.
String white or red currants, set them over the fire
in a preserving pan. Mash them well, and let them
boil gently about ten minutes, then run the liquor
through a jelly bag, or a piece of fine linen, without
pressing the fruit much, as that will make it look
thick. To every pint of liquor allow three quarters
z
254
THE ECONOMIST ; OR,
of a pound of loaf sugar, and boil it gently till it will
jelly.
Raspberry jelly may be made thus, putting an equal
proportion of raspberries and red currants.
Barberry jelly is made as above.
Black Currant Jelly .
Is made as the above, only putting a little water at
first into the pan with them. Black currants being
much more solid than the red.
Orange ditto.
Boil four ounces of isinglass in a quart of water, till
it is reduced to a pint. Let it stand till it is cold, then
add a pint of China orange juice, strained through
a fine lawn sieve, with some of the rinds of the oran-
ges, half a pound of fine sugar, and the whites of six
eggs whipped to a froth. Boil all together for about
ten minutes, and run it through a jelly bag till it is
quite clear.
Fruit in Jelly.
Put half a pint of clear calf’s feet jelly into a bason,
and when it is set and still', lay in three fine peaches,
and a bunch of grapes with the stalk upwards. Put
over them a few vine leaves, and then fill up your
•'bowl with jelly. Let it stand till the next day, and
then set your bason to the brim in hot water. When
you perceive it gives way from the bason, lay your
dish over it, turn your jelly carefully out, and serve
it to table.
Blanc Mange.
Simmer an ounce of isinglass in water enough just
to cover it till it is dissolved. Then add to it a pint
ot cream, two spoonsful of orange llower water, and
fine sugar to the taste : give it a boil, and strain it into
moulds.- The moulds must be wetted well with cold
water before the blanc mange is put in, or it will not
turn out.
NEW FAMILY COOKERY
255
Green Mange.
Having dissolved your isinglass as in last article,
put to it two ounces of sweet and the same of bitter
almonds, with some juice of spinach to make it green,
and a spoonful of brandy. Set it over a slow fire in a
saucepan till it is almost ready to boil, then strain it
through a gauze sieve, and when it grows thick, put
it into a melon mould well wetted, let it lay till next
day, and then turn it out. You may garnish it with
red and white flowers.
Yellow ditto.
Dissolve your isinglass as before directed. Then
add to it the yolks of eight eggs well beaten, half a
pint of good white wine, lemon juice, and loaf sugar to
the taste. Set all together over thefire for ten minutes,
stirring it all the time, and then strain it through a fine
sieve into moulds, wetting them first. Boil some of
the rind of the lemon pared thin, with the other in-
gredients.
Syllabub from the Coic.
Put a pint of cyder and a pint of strong beer into a
large bowl ; grate in a small mutmeg, and sweeten it
to your taste. Then milk from the cow as much as
will make a strong froth. Pour half a pint of cream
over it when it has stood an hour, or a few currants,
washed and picked.
Whipt ditto.
Rub a lump of loaf sugar on the outside of a lemon,
put if into a pint of cream, and sweeten to your taste.
Squeeze in the juice of a lemon, and add a glass of
Madeira, or brandy. Mill it to a froth with a choco-
late-will, take off the froth as it rises, and lay it in a
hair sieve. Then fill half of your glasses a little more
than half full with white wine, and the other half of
your glasses with red wine. Then lay on your froth
256
THE ECONOMIST ; OR,
as high as you can, but mind it is well drained on
your sieve, or it will mix with the wine, and your syl-
labub be spoiled.
Solid Syllabub.
Put a quart of cream to a pint of white wine, the
juice of two lemons, the rind of one grated, sweetened
to your taste. Whip it well, and take off the froth as
it rises. Put it on a hair sieve, and let it stand till the
next day. Then half fill your glasses with the skim,
and heap up the froth as high as you can. The bot-
tom will look clear, and it will keep several days.
Lemon ditto.
Take a quarter of a pound of loaf sugar, and rub
upon the outer rinds of two lemons, till you have got
all the essence out of them. Then put the sugar into
a pint of cream, and the same of white wine. Squeeze
in the juice of the lemons, and let it stand two hours.
Then mill it to raise the froth, and take it off as it ri-
ses, or it will be heavy. Lay it upon a sieve to drain,
then fill your glasses with the remainder, and lay on
the froth as high as you can. Let them stand" all
night, and they will be fit for use.
Everlasting ditto.
Take half a pint of Rhenish wine, as much sack, the
juice of two Seville oranges, and put them into two pints
and a half of cream. Grate in the yellow rind of three
lemons, and put in a pound of double refined sugar
beaten and silted. Mix all together, with a spoonful
of orange flower water, and mill them. Then take off
the froth, lay them on a sieve to drain, and fill your
glasses. 1 liese will keep better than a week, and
should be made the day before they are wanted. For
the thin that is left at the bottom, have ready some
calf’s feet jelly, in which must be nothing but the
calf’s feet boiled to a hard jelly. When cold take off
NEW FAMILY COOICERY.
257
the fat, clear it with the whites of eggs, run it through
a flannel bag, and mix it with the clear lei t of the syl-
labub. Sweeten to your palate, give it a boil, and
pour it into basons. When cold, turn it out, and it
will be exceeding line.
Seville Orange or Lemon Posset.
Squeeze Seville orange or lemon juice into a glass
dish, or mix them together, and sweeten it well with
fine sugar. Make cream hot but not to boil, put it into
a tea-pot and pour it into the juice, holding the tea-pot
up very high, that it may froth and curdle the better.
Milk thickened with one or two yolks of eggs may be
used if more convenient.
Trijle.
Lay macaroons, ratafias, and Savoy biscuits in the
bottom of a glass dish, and pour as much sherry or
mountain wine over them as they will imbibe. Make
a rich custard, be careful to thicken it very smooth ; it
should not boil. When cold pour it over the soaked
biscuits ; then whip some cream, wine, lemon juice,
and sugar, into a froth, and lay it over the custard as
high as it can be raised. A few nonpareil comfits
strewed over the cream after it has stood some time
and is become solid, have a pretty effect.
Another Trijle.
Take a quart of cream, a quarter of a pint of rich
mountain or other sweet wine, the juice of a lemon,
and the rind grated very fine, with fine powdered su-
gar to the taste. Whisk it to as high a froth as it can
be raised, and let it stand, for the liquid to settle
under the froth; then take the liquid and soak in it
Naples’ biscuits cut in slices lengthways, macaroons
and ratafias, as many as will soak it all up. Lay these
in a glass dish, a layer of the soaked biscuits, and a
layer of currant jelly not spread too thick, till the dish
is full, and then the frothed cream over the whole.
258
THE ECONOMIST ; OR,
Flummery .
Blanch an ounce of bitier, and the like of sweet al-
monds, and throw them into cold water; take them
out, and beat them in a mortar, with a little rose wa-
ter to keep them from oiling; put them into a pint of
calf’s feet jelly ; set it over the fire, and sweeten it to
your taste with loaf sugar. As soon as it boils, strain
it through a pie6e of muslin ; and when it is cool, put
it into a pint of cream, and keep stirring it often till it
grows thick and cold. Wet your moulds in cold wa-
ter, and pour in the flummery. Let them stand about
six hours before you turn them out.
Spanish ditto.
Scald a quart of cream with a little mace or cinna
moil. Mix it gradually into half a pound of rice flour,
and stir it over a gentle fire till it is as thick as jeliy.
Sweeten to the taste, and pour it into cups or shapes.
When cold, turn it out and serve it. Cream, wine, or
preserves, eat well with it, or it may be eaten alone.
Oatmeal may be used instead of rice.
French ditto.
Beat an ounce of isinglass very fine, put it into a
quart of cream, and mix them well together. Let it
boil gently over a slow fire for a quarter of an hour,
and keep stirring it all the time. Take it off, sweet-
en to your taste, and put in a spoonful of rose, and
another of orange flower water. Strain it, and pour it
into a glass or bason, and when cold, turn it out.
Green Melon in Flummery.
Take a little stiff flummery, and put into it some
bitter almonds beat fine, with as much spinach juice as
will make it of a pale green. When it is as thick as
cream, wet your melon mould, and put it in. Put a
pint of clear calf’s feet jelly into a large bason, and
let it stand all night. The next day turn out your me-
NEW FAMILY COOKERY. 25R
Ion., and lay it in the middle of your bason of jelly.
Then fill up with jelly that is beginning to set, and let
it stand all night. Next morning turn it out as di-
rected for Fruit in Jelly, p. 254. Ornament the top
with a garland of flowers.
Macaroni .
Boil it in milk, when tender put it into a dish, with-
out the milk ; mix with it some pieces of butter and
grated cheese ; put it into a Dutch-oven, add butter,
and grate more cheese on it. About ten or twelve
minutes will be sufficient.
A Hedge Hog.
Beat two pounds of blanched almonds well in a
mortar, with a little Canary and orange flower water
to keep them from oiling. Work them into a stiff
paste, then beat in the yolks of twelve, and the whites
of seven eggs. Put to it a pint of cream, sweeten to
your taste, and set it on a clear fire. Keep stirring it
till it is thick enough to make into the form of a hedge
hog. Then stick it full of blanched almonds, slit and
stuck up like the bristles of a hedge hog, and put it
into a dish. Take a pint of cream, and the yolks of
four eggs beat up, and sweeten to your palate. Stir
the whole together over a slow fire till quite hot,
then pour it into the dish round the hedge hog, and
let it stand till cold, and it will have a pleasing effect.
PRESERVING FRUITS, &c.
OBSERVATIONS.
Some general rules are necessary to be observed in
this part of confectionary, and which we shall now no-
tice, as well for the instruction, as reputation of those
whose province it may be to use such articles.
200
THE ECONOMIST ; OR,
1st. In making- syrups, the sug-ar must be well
pounded and dissolved before you set it on the lire,
which will make the scum rise well, and cause the sy-
rup to have its proper colour.
2nd. Stone fruit must be covered with mutton suet
rendered, to keep out the air, which, if it penetrates,
will totally destroy them.
3rd. Wet sweetmeats must be kept in a dry and
cool place, as they will grow mouldy from damp, and
too much heat will destroy their virtue.
4th. Dip writing paper into brandy, lay it close to
the sweetmeats, cover them quite tight with paper,
and they will keep for any length of time without re-
ceiving the least injury.
Without these precautions, all art and endeavours
will prove ineffectual.
Apricots.
Gather them before the stones become hard, put
them into cold spring water with plenty of vine
leaves; set them over a slow fire till quite yellow,
take them out, and rub them with a flannel and salt to
take off the lint. Put them into the pan to the same
water and leaves, cover them close, set them at a
good distance from the fire till of a fine light green,
take them carefully up, and pick out all the bad co-
loured-1 and broken ones. Boil them gently two or
three times in a thin syrup, and let them be quite cold
each time before you boil them. When they look
plump and clear, make a syrup of fine sugar, but not
too thick; boil them gently in it, and put them into
your pots or glasses.
^ Peaches.
Get some large peaches, Rut not too ripe. Rub off
the lint with a cloth, and run them down the seam
with a pin skin deep, and cover them with brandy.
NEW FAMILY COOKERY.
201
Tie a bladder over them, and let them stand a week.
Then take them out, and make a strong- syrup for
them. Boil and skim it well, put them in, and boil
till they look clear ; take them out, and put them into
pots or g-lasses. Mix the syrup with the brandy, and
when cold, pour it on your peaches.
Quinces.
Pare them very thin, and scoop out the cores with
a sharp pointed knife, and throw them into cold wa-
ter as they are done. Then cover them well with sy-
rup, ar.d boil them pretty fast till they look clear and
begin to turn red, then put them into pots for use ;
broad flat pots are best where they do not lie one on
the other; attention must be paid to their being co-
vered with syrup.
Barberries.
Tie them in bunches, ten or twelve together; and
boil them in syrup till they are quite clear. Or they
may be stripped off the stalks, and boiled in the same
manner.
Fine Apples.
Take them before they are ripe, lay them in strong-
salt and water for five days. Then lay in the bottom
of a large saucepan, a handful of vine leaves, aqd put
in your fruit. Fill up with vine leaves, and pour on
the salt and water. Cover it close, set them over a
slow fire, and let them stand till of a fine light green.
Have ready a thin syrup, made of a quart of water to
a pound of double refined sugar. When almost cold,
put it into a deep jar, and put in the apples with then-
tops on. Let them stand a week, covered with the
syrup. Then boil your syrup again, and pour it care-
fully into your jar, lest you break the tops of your
fruit. Let it stand eight or ten weeks, and during
that time give the syrup two or three boilings to keep
it from moulding; let it be near cold before you put it
262
THE economist; or.
on. When the fruit looks quite full and green, take
them out, and make a thick syrup, boil and skim it
well, put a few slices of white ginger into it, and
when nearly cold, pour it on your fruit. Tie them
down close, and they will keep many years.
Grapes. >
Take close bunches, not too ripe, and lay them in a
jar. Put to them a quarter of a pound of sugar-candy,
and 1111 up with brandy. Tie them close with a blad-
der, and set them in a dry place.
Green Codlings.
Gather them when of the size of a walnut, with
the stalks, and a leaf or two on them. Put them with
vine leaves into cold spring water, and proceed as for
apricots.
Golden Pi/pins.
Boil the rind of an orange tender, lay it in water
three days. Pare, core, and quarter a quart of pippins,
boil them to a strong jelly, and run it through a jelly-
bag. Pare and core twelve large pippins. Put a pint
of water into a stewpan, with two pounds of loaf su-
gar. Boil, skim, and put in your pippins, with the
orange-rind in thin slices. Boil them fast till the su-
gar is thick, and will almost candy. Put in a pint of
the pippin jelly, and boil them till the jelly is clear.
Squeeze in the juice of a lemon, give it a boil, and with
the orange-peel put them into glasses.
Morelia Cherries
Gather them when full ripcf, take off the stalks, and
prick them with a pin. To each pound of cherries,
put a pound and a half of loaf sugar. Beat part of
the sugar, strew it over them, and let them stand all
night. Dissolve the rest of the sugar in half a pint of
currant juice, set it over a slow lire, and put in the
cherries with the sugar, and give them a scald. Take
NEW FAMILY COOKERY
203
them out, boil the syrup till thick, pour it upon your
cherries, and tie them down close.
Raspberries.
Gather them on a dry day, when they are just turn-
ing- red, with the stalks on about an inch long-. Lay
them sing-ly on a dish, beat and sift their weight of re-
fined sugar, and strew it over them. To a quart of
fruit put a quart of red currant juice, and its weight of
double refined sugar Boil and skim it well, then put
in your raspberries, and scald them. Take them off,
and let them stand two hours. Then set them on
again, and make them a little hotter. Proceed thus
two or three times till they look clear; but do not
boil them, as that will make the stalks come off. When
they are cool, put them into jelly glasses with the
stalks downwards. White raspberries must be preserv-
ed in the same manner, using white currant juice.
Green Gage Flumbs.
Gather them just before they are ripe. Put a layer
of vine leaves at the bottom of your pan, then a layer
of plumbs, then vine leaves and plumbs alternately,
till the pan is nearly filled. Then put in as much water
as it will hold, and set it over a slow fire ; when the
plumbs are hot, and begin to crack, take them off, pare
off the skins carefully, putting them into a sieve as
you do them. Then lay them in the same water, with
leaves between, as at first, and cover them so that no
steam can get out. Keep them at a distance from the
fire till they are green, which will take five or six
hours. Then take them out, lay them to drain, make
a good syrup, and boil them gently in it twice a day
for two days. Take them out, put them into a fine
clear syrup, and cover them close down.
Oranges and Lemons.
■ Take Seville oranges, cut a small hole at the stalk
264
THE ECONOMIST ; OR,
end of each, and scoop out the pulp quite clean. Tie
them separately in pieces of muslin, and lay them in
spring1 water for two days, changing it twice every
day; then boil them in the muslin on a slow fire till
tender. As it wastes, put more hot water into the pan,
and keep them covered. Weigh the oranges before
you scoop them, and to every pound put two of dou-
ble refined sugar, and a pint of water. Boil the sugar
and water, with the juice of the oranges, to a syrup,
skim it well, let it stand till cold, take the oranges out
of the muslin, put them into the pan, and boil them
half an hour. If not quite clear, boil them once a day
'for two or three days. Then pare and core some
green pippins, and boil them till the water is strong
of the apple; but do not stir them, only put them
down with the back of a spoon. Strain the water
through a jelly-bag till quite clear, to every pint of
which put a pound of double refined sugar, and the
juice of a lemon strained fine. Boil it to a strong jelly,
drain the oranges out of the syrup, and put them into
glass jars, or pots the size of an orange, with the holes ,
upwards. Pour the jelly over, and cover them.
You may preserve lemons in the same manner.
Currants.
Take their weight in sugar ; to each pound of sugar
add half a pint of water, put in your fruit, and let themi
do leisurely ; skim them, and take them up ; boil the
syrup, put them on again ; and when they are clear,
and the syrup thick, take them off. When cold, put
into pots or glasses. 1
Strawberries.
Gather scarlet strawberries with their stalks on, be-
fore they are too ripe. Lay them separately on a dish,
then beat and sift twice their weight of double refined 1
sugar, and strew it over them. Crush a few ripe scar-
let strawberries, put them into a jar, with their weight
NEW FAMILY COOKERY. 265
of double refined sugar beat small. Cover them close,,
and put them into a kettle of boiling water till they
are soft, and the syrup extracted from them. Then
strain them through a muslin rag into a preserving-
pan, boil and skim it well, and when cold, put in your
whole strawberries, and set them over the fire till
milk-warm. Take them off, and let them stand till
quite cold. Set them on again, and make them a lit-
tle hotter, and do so several times till they look clear;
but do not let them boil, as that will bring off their
stalks. When they are cold, put them into jelly-
glasses, with the stalks downwards, and fill up with
the syrup.
Gooseberries.
Take large green gooseberries, pick off the black
eye. but not the stalk. Scald, but do not let them
boil. When tender, take them up, and put them into
cold water. Take a pound and a half of double refi-
ned sugar to a pound of gooseberries, clarify the su-
gar with water, a pint to a pound. When your syrup
is cold, put the gooseberries singly into your preserv-
ing-pan, put the syrup to them, and set them on a
gentle fire. Let them boil, but not so fast as to break
them ; when you perceive the sugar has entered them
take them off, cover them with white paper, and set
them by. The next day, take them out of the syrup,
and boil it, till it begins to be ropy. Skim, and put it
to them again; and simmer them gently till the syrup
will rope. Set them by till cold, then cover them.
If x*ed gooseberries, proceed thus: put a pound of
loaf sugar into a preserving-pan, with as much water
as will dissolve it, boil and skim it well. Put in a
quart of rough red gooseberries, and let them boil a
little. Set them by till the next day, then boil them
till they look clear, and the syrup is thick. Then put
i them into pots, or glasses, and cover them.
A A
266
THE economist; or,
Gooseberries to imitate Hops.
Take large green gooseberries, cut them in quar-
ters, and take out the seeds, leaving them whole at
the blossom ends. Put five or six one in another, run
a needleful of strong thread with a knot at the end,
through the bunch, tie a knot to fasten them together,
end they will resemble hops. Put cold water into
your pan, with vine-leaves at the bottom ; then layers
of gooseberries, vine-leaves between every layer, and
on the top. Cover close, and set them on a slow fire.
Scald, and let them stand till cold. Set them on again
till of a good green, take them off, and again let them
stand till cold. Drain, and make a thin syrup thus:
to every pint of water a pound of fine sugar, a slice
of ginger, and a lemon-peel, cut in pieces. Boil, skim,
and give your gooseberries a boil in it, and when cold,
put them into pots or glasses, and tie them close.
Damsons.
Put them into a skillet over the fire, with water to
cover them. When they have boiled, and the liquor
pretty strong, strain it out, and add to every pound of
damsons, a pound of single refined sugar. Put a third
of your sugar into the liquor, set it over the fire, and \
when it simmers put in the damsons, and boil them.
Take them off, and cover them up close for half an
hour. Then set them on again, turn and simmer
them, take them out, put them into a bason, strew the
sugar on them, and pour the hot liquor over them.
Cover and let them stand till the next day, then boil
them again till they are enough. Then put them in
pots, boil the liquor till it jellies, and when almost
cold, pour it on them.
Walnuts.
White. Pare them till the white appears and no-
thing else. As you do them, throw them into salt and
water, and let them lie there till your sugar is ready.
NEW FAMILY COOKERY.
267
Take three pounds of loaf sugar, put it into your pre-
serving-pan, set it over the fire, and put water just
enough to wet the sugar. Let it boil, have ready ten
or twelve whites of eggs strained and beat up to a
froth. Cover your sugar with the froth as it boils,
and skim it’ till clear as chrystal, and throw in your
walnuts. Just boil them till they are tender, take
them out, and lay them to cool. When cold, put them
in your preserving pot, and pour the sugar as warm as
milk over them ; when quite cold, tie them up.
Black. Take those of the smaller kind, put them
into salt and water, and change it every day for nine
days. Then put them into a sieve, and let them stand
in the air till they begin to turn black. Then put
them into a jug, pour boiling water over them, and let
them stand till the next day. Put them into a sieve
to drain, stick a clove at each end of the walnuts, put
them into boiling water, and let them boil five mi-
nutes. Take them up, make a thin syrup, and scald
them in it three or four times a day, till your walnuts
are black and bright. Make a thick syrup, with a few
cloves, and a little ginger cut in slices. Skim it, put
in your walnuts, boil them five or six minutes, and
then put them into jars. Lay brandy paper over them,
and tie them down with a bladder. The longer they
are kept, the better they will eat, as time takes off
their bitterness.
Green. Wipe them dry, and lay them in salt and
water for twenty-four hours. Take them out, and
wipe them clean. Have ready boiling water, throw
them in, let them boil a minute, then take them out.
Lay them on a coarse cloth, and boil your sugar as di-
rected for the white walnuts. Scald them in the su-
gar, take them up, and lay them to cool. Put them
into your preserving pot, and proceed as directed for
white walnuts.
a a 2
268 THE ECONOMIST \ OR,
Cucumbers.
Take the greenest, and as free from seeds as you
can; some small to preserve whole, and others large
to cut in pieces. Put them into strong salt and water
in a straight-mouthed jar, with a cabbage-leaf to keep
them down. Set them in a warm place till yellow,
then wash them out, and set them over a fire in fresh
water, with a little salt, and a fresh cabbage-leaf over
them. Cover the pan close, but take care they do not
boil. If they are not of a fine green, change the wa-
ter, and that will help them. Cover them as before,
and make them hot. When of a good green, take
them off the fire and let them stand till cold. Cut the
large ones into quarters, take out the seeds and soft
part, put them into cold water, and let them stand two
days ; change the water twice each day to take out
the salt. Take-a pound of fine sugar, and half a pint
of water; set it over the fire, and skim it clean, put
in the rind of a lemon, and an ounce of ginger with
the outside scraped off. When the syrup is thick, take
it off: and when cold, wipe the cucumbers dry, and
put them in. Boil the syrup once in three days for
three weeks, and strengthen it, if necessary. Put the
syrup to your cucumbers quite cold. Cover them
close, and set them in a dry place.
Bolting Gooseberries.
Gather them when dry, full grown but not ripe,
pick, and put them into dry glass bottles, and cork
them close ; set the bottles in a kettle of water on the
fire, let the water come up to the necks, but do not
wet the corks; make a gentle fire till they are a little
coddled, and turned white; take them out, and. when
cold pitch the corks all over, and keep them in a dry
cool place.
Ditto, black or red currants, or Barberries.
String and boil them with half their weight in su-
gar, for about an hour; when cold put them into bot-
NEW FAMILY COOKERY
269
ties, and put half a table spoonful of sweet oil at the top
of each bottle. The oil will come clear off w-hen you
want to use the fruit, it prevents the air getting- to
them, which is apt to make them ferment. Cork the
bottles, and keep them in a dry cool place.
Bottling Fruit of different kinds.
Damsons, bullaces, or almost any kind of plumbs,
Morelia cherries, or black or red currants, may be put
into bottles with six ounces of fine Lisbon sugar to
each bottle. Tie a piece of bladder over the mouth
of each, and set them in a kottle of water, prick holes
in the bladder, or they will perhaps burst. Let them
boil till the syrup rises aboVe the fruit, set them by to
cool, then tie a fresh piece of bladder over the other,
that the air may be entirely excluded.
Damsons and bullaces, put into a stone jar, and set
into an oven after the bread is drawn, to stand all
night, repeating this till they are well done, are a
good store for winter tarts and puddings. Add half
their wTeight of sugar, but this is better not put in till
they hare been in the oven two or three times. They
should be weighed before they are put into the jar.
Apricots, Sfc. preserved in Brandy.
Wipe them clean, but do not pare them, push out
the stone with a fine’ skewer at the stalk end, put in
the kernel blanched. To fifty apricots allow three
pints of syrup, and add to it half a pint of brandy.
Prick the apricots, and let them boil pretty fast in the
syrup for half an hour, then take them out, lay them
in a broad pan, pour the syrup over them, and let
them stand till the next day. Boil up the syrup, then
put in the apricots and let them boil five minutes ; do
so again the third day; the fourth put them into pots,
and fill up with an equal quantity of brandy and sy-
rup. Green-gages, large plumbs, and cherries are
very nice done the same way.
'270
THE ECONOMIST ; OR,
/
CONSERVES, SYRUPS, &c. &c.
Compote of Apricots.
Split and stone them, boil them gently that they
may not mash; when soft, take them off, and put them
into cold water; take clarified sugar, put the apricots
in, add a little water, give them a boil up, then take
them off, and set them in dishes.
' C ■
Ditto of Apples.
Pare, cut them in halves, core, and put them into
cold water as you do them ; have a pan on the fire
with clarified sugar, half sugar and half water: boil,
skim, and put the apples in: do them very gently ;
when done, take them olf, and let them cool in the su-
gar ; then set them to warm, and if the syrup is too
thin, set it again over the fire, and give it the height
required.
Conserve of Quinces.
Pare them, take out the core anck seeds, cut them in
small pieces, and boil them till soft ; to eight pounds of
fruit put six of sugar, and boil them to a consistence.
Ditto of Lemons or Oranges.
Grate the rind, squeeze the juice of the fruit ovei,
and mix it well together; boil some sugar very high,
mix it in, and when of a due consistence, pour it into
moulds.
Syrup of Oranges.
To each pint of Seville orange juice strained, put
twenty-two ounces of loaf sugar. Let them stand in
a bowl till the sugar is entirely dissolved, taking off
the scum as it rises ; then bottle it, but do not cork it
very close. This is good for making punch, or as-
sauce for plain puddings.
NEW FAMILY COOKERY.
271
Syrup of Mulberries.
Put them into an earthen pot, and set it in a kettle of
water over the fire till the juice is pretty well ex-
tracted. Then squeeze them through a cloth, and to
every pint of the liquor add three quarters of a pound
ot sugar. Boil it Jtill the syrup is rich ; when cool,
bottle it.
Ditto of Orgeat.
Pound eight ounces of sweet, and one of bitter al-
monds, mix them with a quart of water, strain them,
and add a gill of rose-water. Boil two quarts of syrup
till very thick, mix what drains from the almonds with
the syrup, and let it boil till thick. While warm put
it into bottles, and the next day cork and tie blad-
ders over.
Ditto of Cherries.
Stone and take off the stalks of very ripe cherries,
and proceed as for mulberries.
All fruits may be done in the same way, adding su-
gar, more or less, according to the sweetness or acidity
of the fruit.
To keep all kind of Fruits for a Year.
Mix honey and water, in equal quantities, put in
your fruit, and keep it well covered. Wash the fruit
before you use it.
Marmalade of Quinces.
Pare, quarter, and core, twelve quinces, put them
into cold water as they are done to prevent their turn-
ing black. Put them into a preserving pan with three
pints of water; and the parings and seeds tied up in
separate pieces of muslin. Boil these uncovered till
the quince is soft; then pour them into a "cullender,
and press the finest part of the pulp into the liquor
that has run through. To each pint of this, allow a
272
THE economist; or,
pound of loaf sugar, and boil it pretty fast uncovered
till it will stiffen. Put it into shallow pots.
The remaining part of the pulp will make common
marmalade, or a quince pudding.
The liquor in which the quinces were boiled, run
through a jelly bag, and to every pint allow a pound
of fine loaf sugar. Boil it till it is quite clear, and it
will make a good jelly.
Marmalade of Oranges.
Take some Seville oranges, cut them in two, take
out all the pulp and juice into a bason, and pick all
the skins and seeds out of it. Boil the rinds in hard
water till tender, change the water two or three times
while they are boiling. Then pound them in a mor-
tar, and add to it the juice and pulp. Put them in the
preserving pan with double its weight of loaf sugar,
and set it over a slow fire. Boil it rather more than
half an hour, put it into pots, cover it with brandy pa-
per, and tie it close down.
Ditto of Apricots.
Apricots that are too ripe for keeping best answer
this purpose. Boil them in syrup till they will mash,
then beat them in a mortar to a paste. Take half i
their weight of loaf sugar, add just water enough to
dissolve it. Boil and skim it till it looks clear and
thick like a fine jelly. Put into sweetmeat glasses,
and tie it up close.
✓
Transparent ditto.
Cut pale Seville oranges into quarters, take out the
pulp, and pick out the skins and seeds. Put the peels-
into salt and water, and let them stand all night.
Then boil them in spring water till tender, cut them
in thin slices, and put them to the pulp. To every
pound of marmalade put a pound and a half of double
refined sugar, finely beaten, and boil them together
NEW FAMILY COOKERY.
273
gently for twenty minutes ; if not clear and transpa-
rent in that time, boil it five minutes longer. Stir it
gently all the time, and take care you do not break
the slices. When cold, put it into glasses, with bran-
dy paper, and a bladder over them.
Stewed Pippins.
Make a syrup of half a pound of sugar to a pint of
water clarified with whites of eggs. Pare them, scoop
out the cores, and stew them gently in the syrup till
they look clear. Some lemon peel cut narrow, and
scalded in water, may be stewed with the pippins, to
lay about them in the dish.
Slaved Pears.
Pare six pears, cut them in halves, take out the
cores, and lay them in a saucepan, with the fiat side
upwards. Pour over them a quarter of a pint of red
wine, half a pound of sugar, and water to cover them,
with a few cloves. Let them stew till the pears are
tender, keeping the saucepan covered to give them a
good red colour.
Scalded Cudlins.
Put as many into a stewpan as will lie at the bot-
tom of it without being pressed together, and water
enough to come half way up them. Set it at a dis-
tance over a slow fire to heat gradually, and never al-
low it to boil fast. A short time will do them after
they begin to boil. Peel off the skin, put them into a
dish, pour over them as much of the liquor they were
scalded in as will serve for sauce, and strew powdered
loaf sugar upon them. When cold they will be fit for
use, and eat very nice with cream or custard.
274
THE economist; or,
DRYING AND CANDYING.
\ —
Dried Apricots.
Take a pound of apricots, pare and stone them, and
put them into a preserving pan. Pound and sift half
a pound of double refined sugar, strew a little among
them, and lay the rest over them. When they have
been twenty-four hours in this state, turn them three
or four times in the syrup, and then boil them pretty
quick till they look clear. When cold, take them out,
and lay them on plates. Then put them into a stove,
and turn them the first day every half hour, the se-
cond day every hour, and so on till they are dry. Put
them into boxes covered, and set them by for use.
Ditto Peaches.
Pare and stone the finest peaches you can get; put
them into a saucepan of boiling water, boil them till
tender, and lay them on a sieve to drain. Put them
again into the saucepan, and cover them with their
weight in sugar. Let them lie two or three hours,
and then boil them till they are clear, and the syrup
pretty thick. Cover them close, and let them stand
all night; scald them well, and let them cool. When
cold, set them on again till they are thoroughly hot;
continue this three or four days. Then lay them on
plates, and turn every day till quite dry.
Ditto Cherries.
Stalk and stone some Morelia or large Kentish
cherries, and boil them gently for half an hour in sy-
rup enough to cover them. Let them stand three or
four days, then boil up the syrup and pour it boiling
over the cherries, let them stand a few days, then take
them out, and lay them to drain. Set them in a stove
or slow oven, and when sufficiently dried, put them in
boxes, with white paper between each layer.
NEW FAMILY COOKERY.
275
Dried Damsons.
Lay preserved damsons on sieves to drain, and put
them in a stove, change the sieves every day till they
are dry, turning the fruit when you change the sieves ;
when they are not sticky nor likely to give, put them
in boxes as directed for cherries.
Ditto Green Gages.
Drain the syrup from preserved green gages, wash
them in water, lay them on a sieve, and proceed as for
damsons and cherries.
Ditto Barberries in bunches.
Warm and drain preserved barberries, put them on
sieves, dust sugar over, and let them remain till dry.
Currants may be done the same way.
Ditto Grapes in bunches.
Wash preserved grapes, put them on sieves in a
stove, turn them every day, changing the sieves;
when dry put them in boxes as before directed.
Candied Angelica.
Cut it in lengths when young, cover it close, and
boil it till tender. Then peel it, put it in again, and
let it simmer and boil till green. Then dry it with a
cloth, and to every pound of stalks put a pound of su-
gar. Put the stalks into an earthen pan, beat your
sugar, strew it over them, and let them stand two days.
Then boil it till clear and green, and put it in a cul-
lender to drain. Beat another pound of sugar to pow-
der, and strew it over the angelica; lay it on plates,
and let it stand in a slack oven till thoroughly dry.
Ditto Cassia.
Powder as much brown cassia, as will lie on half a
crown, with a little ambergris and musk. Boil a quar-
ter of a pound of sugar to a candy height ; mix in the
276 the economist ; or,
powder, and pour it into saucers buttered thin ; and
when cold it will slip out easily.
Candied Ginger.
Grate an ounce of ginger, and beat line a pound of
loaf sugar, put them into a preserving pan with as
much water as will dissolve the.sugar. Stir them well
together over a slow fire till it begins to boil. Stir in
another pound of sugar beat fine, and keep stirring it
till it is thick. Take it off the fire, and drop it in
cakes upon earthen dishes. Set them in a warm place
to dry, and they will be hard and brittle, and look
white.
Lemon and Orange Peel ditto .
Cut them long-ways, take out all the pulp, and put
the rinds into a strong salt and hard water for six
days. Then boil them in spring water till tender.
Take out, and lay them on a sieve to drain. Make a
thin syrup of fine loaf sugar, a pound to a quart of wa-
ter. Put in your peels, and boil them till they look
clear, have ready a thick syrup, made of fine loaf su-
gar, with as much water as will dissolve it. Putin
the peels, and boil them over a slow fire till you see
the syrup candy about the pan and peels. Then take
them out, and grate fine sugar all over them. Lay
them on a sieve to drain, set them in a stove, or before
the fire, to dry.
Orange Chips.
Pare Seville oranges, about a quarter of an inch
broad, and if you can keep the parings whole, they
will have a pretty effect. Put them into salt and
spring water for a day or two ; then boil them in
spring water till tender, and drain them on a sieve.
Have ready a thin syrup made of a quart of water and
a pound of sugar. Boil them, a few at a time, to keep
them from breaking, till they look clear. Put them
NEW FAMILY COOKERY.
2/7
into a syrup of fine loaf sugar, with as much water as
will dissolve it, and boil them to a candy height.
When you take them up, lay them on a sieve, and
grate double-refined sugar over them. Put them in a
stove, or before the fire to dry.
Burnt Almonds.
Put two pounds of almonds into a stewpan, with as
much sugar, and a pint of water. Set them oyer a
clear cool fire, and let them boil till the almonds
crack. Then take them off, and stir them about till
they are quite dry. Put them in a wire sieve, and
sift all the sugar from them. Put the sugar into the
pan again with a little water, and give it a boil. Then
put four spoonsful of scraped cochineal to the sugar to
colour it, put the almonds into the pan, and keep stir-
ring them over the fire till they are quite dry. Then
put them into a large glass, and they will keep all the
year.
Raspberry Paste.
Mash a quart of raspberries, strain one half, and put
the juice to the other half. Boil them a quarter of an
hour, put to them a pint of red currant juice, and boil
all together. Put a pound and a half of refined sugar
into a pan, with water to dissolve it, and boil it to a
sugar again. Put in the raspberries and juice, give
them a scald, and pour it into glasses or plates. Put
them in a stove, and turn them often till dry.
Almond ditto.
Pound two pounds of sweet, and one of bitter al-
monds, with a little water, and boil two quarts of
syrup till bubbles rise. Mix the almonds with it, and
stir it over the fire till stiff; stir it all the time, or it
will burn; when cold put it in pots, and tie a bladdej
over.
b b
278 THE ECONOMIST ; OR,
Currant Paste.
Strip white or red currants, put a little juice to
keep them from burning-, boil them well, and rub them
through a sieve. Boil it a quarter of an hour, and to a
pint of juice put a pound and a half of refined sug'ar
pounded and sifted. Shake in the sugar, and when
melted, pour it on plates. Dry it in the same manner
as raspberry paste.
Gooseberry ditto.
Take full grown red gooseberries, just ripening, cut
them in halves, and pick out the seeds. Boil them in
currant juice till tender; put a pound and a half of
refined sugar in your pan, with as much water as will
dissolve it, and boil it to a sugar again. Then put all
together, make it scalding hot, but do not boil it, pour
it on plates, and dry it as before directed.
Apricot Cheese.
Put ripe apricots in an earthen pot, and set it in a
kettle of water, boil them till soft, and pulp them
through a cullender, allow to every pint of pulp three
quarters of a pound of sugar, and boil it fast till it
stiffens. Some of the kernels blanched and put in im-
prove it much.
Damson, Bullace, or any kind of Plumb ditto.
Put the fruit into an earthen pot, and set it in a ket-
tle of water till the fruit is soft, so that it will pulp
through a cullender. To three pints of pulp allow
two pounds of sugar, and boil it till the cheese will
stiffen. Some of the kernels blanched and put in im-
prove it.
Clear Damson, or Bullace ditto.
Scald the fruit as before directed, pour the' liquor
that drains from it through a sieve, taking care not to
mash the fruit, or let any of the pulp go through. To
every pint of liquor allow three quarters of a pound of
fine sugar, and boil it till it will stiffen.
NEW FAMILY COOKERY.
'279
PICKLING in GENERAL.
OBSERVATIONS.
Pickles are essentially necessary to be kept in all
houses, particularly in large families ; nor will the
prudent housekeeper be without them, for two rea-
sons; first, to avoid the inconvenience of sending for
them when wanted; and secondly, the being assured
that they have their proper colour without that arti-
fice which is likely to be prejudicial to those who use
them. It is a common practice to use brass utensils
to give the pickles a fine green ; but this custom is
easily avoided by heating the liquor, and keeping it in
a proper degree of warmth before you pour it on the
articles to be pickled. Stone jars, or glass are most
proper, for pickles, earthen vessels being porous, will
admit the air, and are liable to spoil the pickle, if they
stand any length of time. Remember to keep a
wooden spoon for the sole purpose of taking out your
pickles, as metal discolours, and the fingers spoil them.
Mangoes of Cucumber's.
Take the largest cucumbers before they are too ripe,
or yellow at the ends. Cut a piece out of the side,
and take out the seeds with a tea-spoon. Put them in
strong salt and water till they are yellow. Stir them
well two or three times every day, and put them into
a pan with plenty of vine leaves both over and under
them. Beat a little roach-alum very fine, and put it
into the salt and water they came out of. Pour it on
the cucumbers, and set them on a slow fire for four or
five hours, till they are green. •• Then take them out
and drain them in a sieve ; when cold, put to them a
little horse-radish, then mustard-seed, two or three
heads of garlick, a few pepper-corns, a few green cu-
b b 2
280
THE ECONOMIST ; OR,
cumbers sliced in small pieces, then horse-radish, and
the same as before-mentioned till you have filled them.
Then sew in the piece you cut out, with a large nee-
dle and thread, and do all the rest in the same manner.
Make the following- pickle ; to each g-allon of vinegar
an ounce of mace, the same of cloves, two of sliced
ginger, the same of long and as much Jamaica pepper,
three ounces of mustard-seed tied in a bag, four ounces
of garlic, and a stick of horse-radish sliced. Boil
them five minutes in the vinegar, then pour it on your
pickles, tie them down close, and keep them for use.
Mangoes of Melons.
Take green melons, make a brine strong enough to
bear an egg; pour it boiling hot on the melons, keep-
them down under the brine ; and let them stand five
or six days ; then slit them down on one side, take
out the seeds, scrape the inside a little, and wash them
clean with cold water. Take a clove of garlic, a little
ginger and nutmeg sliced, and some whole pepper ;
put these into each melon, and fill them up with mus-
tard-seed ; lay them in a jar with the slit upwards,
take one part of mustard and two parts of vinegar,
enough to cover them, pour it on them scalding hot,
and keep them close stopped.
Cucumbers.
Let them be small, fresh gathered, and free from
spots ; make a brine strong enough to bear an egg,
boil, and skim it well, pour it on the cucumbers, and
cover them close for twenty-four hours. Strain them
in a cullender, dry them well with a cloth, take the
best white wine vinegar, with cloves, sliced mace,
nutmeg, white pepper-corns, long pepper, and races
of ginger ; boil them up together, and put the cucum-
bers in, with a few vine leaves, and a little salt. Let
them simmer in this pickle till they are green, taking
care not to let them boil: put them into jars, tie them
NEW FAMILY COOKERY.
281
down close, and when cold, tie on a bladder and lea-
ther.
Gherkins.
Put spring- water into a large earthen pan, and to
every g-allon put two pounds of salt. Mix them well
tog-ether, and throw in five hundred gherkins. When
they have been in two hours, take them out, and put
them to drain ; when thoroughly dry, put them into
your jar. Put a gallon of the best white wine vinegar
into a saucepan, with half an ounce of cloves and
fnace, an ounce of allspice, the same of mustard-seed,
a stick of horse-radish cut in slices, six bay leaves, two
or three races of ginger, a nutmeg cut in pieces, and a
handful of salt. Boil up all together and pour it over
them. Cover them close down twentv-four hours.
*/
Then p\it them into your saucepan, and let them sim-
mer over the fire till green ; be careful not to let them
boil, as that will spoil them. Then put them into
your jar,, and cover them close down till cold. Then
tie them over with a bladder and a piece of leather,
and set them in a dry cold place.
Cucumbers in slices.
Take large cucumbers before they are too ripe, slice
them the thickness of a crown piece, and put them in-
to a pewter dish. To every dozen of cucumbers slice
two large onions thin, and so on till you have got the
quantity you intend to pickle ; put a handful of salt
between every row. Cover them with another pew-
ter dish, and let them stand twenty-four hours. Then
put them into a cullender, and when thoroughly dry,
put them into a jar, cover them with white wine vi-
negar, and let them stand four hours. Pour the vine-
gar from them into a saucepan, and boil it with a little
salt. Put to the cucumbers a little mace, a little
whole pepper, a large race of ginger sliced, and pour
on the boiling vinegar. Cover them close, and
b b 3
282 THE ECONOMIST ; OR,
when cold tie them down ; they will be ready for U9e
in a few days.
Walnuts.
There are four methods of pickling- walnuts, to have
them of different colours, namely black, white, olive-
colour, and green.
1st. Black. Take them just before the shells begin
to harden, put them into salt and water ; let them lie
two days, then shift them into fresh wrater ; let them
lie two days ; then change the water, and let them lie
three days longer: take them out of the water, and
put them into ajar. To a hundred of walnuts put
half a pint of mustard-seed, three quarters of an ounce
of black pepper, the same of allspice, and six bay-
leaves. When the jar is half full, put in a large onion
stuck with cloves, and a stick of horse-radish, put in
the remainder of the walnuts, and fill up with boiling
vinegar
2nd. White. Take wralnuts of the largest size, before
the shells are hard, pare them very thin till the white
appears, and throw them into spring wrater and a
handful of salt as you do them. Let them lay six
hours, and put a thin board on them to keep them un-
der the water. Then set them on a clear fire ;
take the nuts out of the water, put them into the
stewpan, and let them simmer four or five minutes,
but be careful they do not boil. Have ready a pan of
spring water with a handful of salt in it, and stir it till
the salt is melted ; then take the nuts out with a
wooden spoon, and put them into the cold water and
salt. Let them stand a quarter of an hour, with the
board on to keep them down as before, or they will
turn black. Then lay them on a cloth, and put them
into the jar, with some blades of mace, and nutmeg
sliced thin. Mix the spice between your nuts, and
pour distilled vinegar over them. When your jar is
NEW FAMILY COOKERY.
283
full, pour mutton suet over them, tie them down close
with a bladder and leather, and set them in a dry
place.
3rd. Olive-Colour. Gather your walnuts with the
same precautions as before directed, put them into
strong1 ale allegar, and tie them down with a bladder
and paper to keep out the air. Let them stand twelve
months, then take them out of the allegar, and make a
pickle of strong allegar. To e&ch quart, put half an
ounce of Jamaica, and as much long pepper, a quarter
of an ounce of mace, the /Same of cloves, a head of gar-
lic, and a little salt. Boil them together five or six
minutes, and then pour it on the walnuts. As it gets
cold, boil it again three times, and pour it on them.
Tie them down with a bladder and paper over it, and
if the allegar is good they will keep several years,
without, changing colour or growing soft. You may
make very good ketchup of the allegar that comes
from them, by adding a pound of anchovies, an
ounce of cloves, the same of black and long pepper,
a head of garlic, and half a pound of salt, to every
gallon of allegar. Boil it till half reduced, and skim
it well. Then bottle it for use, and it will keep a
long time.
4th. Green. Make choice of French or the large
double walnuts, gathered before the shells are hard.
Wrap them singly in vine-leaves, put a few leaves in
the bottom of your jar, and nearly fill it with walnuts.
Take care they do not touch one another, and put a
good many leaves over them. Then fill up with good
allegar, cover them close from the air, and let them
stand three weeks. Then pour the allegar from them,
put fresh leaves on the bottom of another jar, take out
the nuts, and wrap them separately in fresh leaves as
quick as possible. Put them into your jar with a good
many leaves over them, and till it with white wine
vinegar. Let them stand three weeks, pour off the
284
THE economist; or.
vinegar, and wrap them up as before, with fresh leaves
at the bottom and top of the jar. Take fresh white
wine vinegar, put salt in it till it will bear an egg, and
add mace, cloves, nutmeg, and garlic. Boil it ten
minutes, and then pour it on the walnuts. Tie them
close with a bladder and paper, and set them by for
use. Be careful to keep them covered, and when you
take any out for use, do not return those lhat may be
left into the jar, for by that means the whole may be
spoiled.
Red Cabbage.
Slice it crossways, put it on an earthen dish, and
sprinkle a handful of salt over it. Cover it, and let it
stand twenty-four hours. Put it into a cullender to
drain, and lay it in the jar. Take a sufficient quantity
of white wine vinegar to cover it, a few cloves, a little
mace, and allspice. Put them in whole, with a little
cochineal bruised fine ; boil it up, let it stand til! cold,
and pour it on the cabbage. Tie it down for use.
- White Cabbage.
Cut a hard white cabbage into thin slices, put them
in an earthen pan, and strew salt over, let it lie two
days ; then drain the liquor from it, and put it into a
jar, with some mace and white pepper ; fill up with
vinegar and a little white wrine.
Onions.
Peel some small onions, put them in salt and water
for one day, changing once in that time. Dry them in
a cloth, boil some white wine, mace, a little pepper,
cloves, and some best vinegar; pour it over the oni-
ons; and when it is cold, cover them closely with a
bladder.
Samphire.
Put it into a clean pan, throw two or three handsful
of salt over and cover it with spring water. When it
NEW FAMILY COOKERY.
285
has lain twenty-four hours, put it into a saucepan,
with a handful of salt, and cover it with good vinegar.
Cover the pan close, set it over a slow lire, let it stand
till it is just green and crisp, and take it off at that mo-
ment ; for should it remain till soft, it will be spoiled.
Put it in your jar, cover it close, and when quite cold,
tie it down with a bladder, and set it by for use.
Samphire may be kept all the year, in a strong brine
I of salt and water, and, just before you want to use it,
1 put it for a few minutes into some of the best vinegar.
Broom buds, peas, purslane, and other things of the
i same kind, may be pickled, or preserved in the same
i manner.
Nasturtiums.
Pick the buds when dry, let them be full size, but
before they have -stoned, put them into some best vi-
negar boiled up with such spices as arc most agreea-
ble. Keep them in a bottle, closely stopped. They
i will be fit for use in a few days.
Raw vinegar and salt, will answer the purpose for
i immediate use, keep it in a bottle, and put in the buds
as you gather them.
Asparagus.
Lay it in an earthen pot ; make a brine strong enough
to bear an egg, pour it on hot, and keep it close co-
vered. When wanted for use, lay them in cold water
two hours. Boil and butter them for table. If you
use them as a pickle, boil them as they come out of
the brine, and lay them in vinegar.
French Beans.
Gather them before they have strings, put them in a
strong brine till they are yellow, drain them from the
brine, put boiling vinegar to them, and stop them
close twenty-four hours ; do so for four or five days,
and they will (urn green ; to a peck of beans put of
dnvfis. mace, and pepper, half an ounce each.
286
THE ECONOMIST; OR,
Barberries.
Take them before they are over ripe, pick off the
leaves and dead stalks, and put them into jars, with a
large quantity of strong salt, and water, and tie
them down with a bladder. When you see a scum
rise on the barberries, put them into fresh salt and
water ; but they need no vinegar, their natural sharp-
ness being sufficient to preserve them. Cover them
close, and set them by for use.
Radish Pods.
Gather them when quite young, and put them into
salt and water all night. The next day boil the salt
and water they were laid in, pour it upon the pods,
and cover your jar close to keep in the steam. When
nearly cold, make it boiling hot, and pour it on again,
and continue doing so till the pods are quite green.
Then put them in a sieve to drain, and make a pickle
of white wine vinegar, a litle mace, ginger, long pep-
per, and horse-radish. Poqr it boiling hot upon the
pods, and when almost cold, make your vinegar twice
as hot as before, and pour it upon them. Tie them
down with a bladder, and set them in a dry place
Beet Roots.
Boil them till tender, takeoff the skins, cut them in
slices, gimp them in the shape of wheels, or what
other form you please, and put them into a jar. Boil
as much vinegar as you think will cover them, with a
little mace, a race of ginger sliced, and a few small
pieces of horse-radish. Pour it hot upon the roots,
and tie them down close.
Mushrooms.
Cut the stems of small buttons at the bottom ; wash
them in two or three waters with a piece of flannel.
Have a st.ewpan on the fire, with some spring water
and a handful of salt; as soon as it boils put in the but-
NEW FAMILY COOKFRY, 287
tons. When they have boiled three or four minutes
put them into a cullender, and spread them quick on
a linen cloth, and cover them with another. Have
ready some wide-mouthed bottles, and as you put in
the mushrooms, mix a blade of mace and some nutmeg-
sliced amongst them ; fill up with distilled vinegar.
Strain melted mutton fat, and pour it over them.
Cauliflowers.
Take the whitest and closest cauliflowers you can get.
break the flower into bunches, and spread them on an
earthen dish. Lay salt over them, and let them stand
three days to draw out all the water. Put them into
jars, and pour boiling salt and water upon them. Let
them stand all night, .then drain them in a sieve, and
put them into glass jars. Pill up jars with distilled
vinegar, and tie them close down
Artichoke Bottoms.
Boil artichokes till you can puff off all the leaves,
and thoroughly clear the bottoms. Put them into salt
and water for an hour, then take them out, and lay
them on a cloth to drain. When dry, put them into
large wide-mouthed glasses, with a little mace and
sliced nutmeg between, and fill them with distilled
vinegar. Cover them with mutton fat melted, and tie
them down with a bladder and leather.
India Pickle, or Piccaiillo.
Take a cauliflower, a white cabbage, a few small
cucumbers, radish-pods, French-beans, and a little
beet-root, or any thing commonly pickled. Put them
into a hair-sieve, and throw a large handful of salt
over them. Set them in the sun, or before the fire,
for three days to dry. When all the water is run out
of them, put them into a large jar in layers, and be-
tween each, put a handful of brown mustard-seed.
Then take as much ale allegar or vinegar as will co-
268
THE economist; or
ver it, and to every four quarts of allegar, put an
ounce of turmeric. Boil them together, and put it hot
upon the pickle. Let them stand twelve days near
the fire, or till the pickles are of a bright yellow co-
lour, and most of the allegar sucked up. Then take
two quarts of strong ale allegar or vinegar, an ounce of
mace, the same of white pepper, a quarter of an ounce
of cloves, and the same of long pepper and nutmeg.
Beat them all together, and boil them ten minutes in
the allegar. Then pour it upon your pickles, with four
ounces cf peeled garlic. Tie it close down, and set it
by for use.
Parsley pickled green.
Make a strong salt and water that will bear amegg,
and throw into it curled parsley. Let it stand a week,
then take it out to drain, make a fresh brine as before,
and let it stand another week. Then drain it well, put
it into spring water, and change it three days succes-
sively. Then scald it in hard water till it becomes
green, take it out, and drain it dry. Boil a quart of
distilled vinegar a few minutes, with two or three
blades of mace, a nutmeg sliced, and a shalot or two.
When quite cold, pour it on the parsley, with two or
three slices of horse-radish, and keep it for use
Elder Buds.
Gather them when about the size of hop buds, put
them into strong salt and water for nine days, and stir
them two or three times a day. Then put them in a
pan, cover them with vine leaves, and pour on them
the water they came out of. Set them. over a slow lire
till they are green, and then make a pickle for them of
vinegar, a little mace, a fewr shalots, and some ginger
sliced. Boil them two or three minutes, and pour it
upon the buds. Tie them down, and keep them in a
dry place.
Peaches.
Gather them when at the full growth, and just be
NEW FAMILY COOKERY.
289
fore their turning- ripe; be sure they are sound. Take
as much spring- water as will cover them, and make it
salt enough to bear an egg, for which purpose use an
equal quantity of bay and common salt. Then lay in
your truit, and put a thin board over them to keep
them under the water. When they have been three
days, take them out, wipe them carefully with a line
sott cloth, and lay them in your jar. Take as much
white wine vinegar as will fill your jar, and to every
gallon put a pint of the best made mustard, two or
three heads of garlic, some ginger sliced, and half an
ounce of cloves, mace, and nutmegs. Mix the pickle
well together, and pour it over your peaches. Tie
them up close, and in two months they will be fit for
use.
Nectarines and apricots must be pickled in the same
manner.
\
Grapes.
Let them be full grown, but not ripe. Cut them
into small bunches, and put them into ajar with vine-
leaves between each layer of grapes. Taka enough
sprirfg water to cover them, put in a pound of bay
salt, and as much white salt as will make it bear an
egg. Dry, and pound the bay 6alt before you put it
in. Put it into a pot, and boil and skim oft’ well the
black scum only. Let it boil a quarter of an hour,
and when settled and almost cold, pour the clear li-
quor on the grapes, lay vine-leaves on the top, tie
them down close with a cloth, and cover them with a
dish. Let them stand twenty-four hours, then take
them out, lay them on a cloth, cover them with ano-
ther, and let them dry. Then take two quarts of vi-
negar, one of spring water, and a pound of coarse su-
gar. Let it boil a little, skim it clean as it boils, and
let it stand till quite cold. Dry the jar with a cloth,
put fresh vine-leaves at the bottom and between each
bunch of grapes, and on the top. Then pour the clear
C c
290 the economist ; or,
of the pickle on the grapes, fill your jar that the pic
kle may be above the grapes, tie a thin piece of board
in a flannel', and lay it on the top of the jar to keep the
grapes under the liquor. Tie them down with a blad-
der and leather, and when you want them for use
take them out with a wooden spoon. Be sure to tie
them up again quite close, for, if the air gets in they
will be spoiled.
Cod tins.
Gather them when about the size of a large walnut.
Put them into the pan with vine-leaves at the bottom,
and on the top. Set them over a slow fire till you
can peel off the skins, then take them carefully up, and
put them in a sieve. Peel them, and put them into
the same pot again, with the vine-leaves and water as
before. Cover them close, and set them over a slow
fire till of a fine green. Then drain them through a
hair sieve, and when cold, put them into distilled vi-
negar. Pour a little mutton fat on the top, and tie
them down close with a bladder and paper.
Golden Pippins.
Take the finest pippins you can get free from spots
and bruises, put them into a pan with cold spring wa-
ter, and set them on a charcoal fire. Keep stirring
them with a wooden spoon till they will peel, but do
not let them boil. When you have peeled them, put
them into the water again, with a quarter of a pint of
the best vinegar, end a quarter of an ounce of allum.
Cover them with a pewter dish, and set them on the
fire again, but do not let them boil. Turn them now
and then till they look green, take them out, and lay
them on a cloth to cool. When quite cold, put to
them the following pickle: to each gallon of vinegar,
two ounces of mustard-seed, two or three heads of gar-
lic, a good deal of ginger sliced, half an ounce of mace,
cloves, and nutmeg. Mix these well together, pour it
over the pippins, and cover them close
NEW FAMILY COOKEIIY.
291
Caveach, or pickled Mackarel.
Take six mackarel, and cut them into round pieces.
Take an ounce of beaten pepper, three nutmegs, a lit-
tle mace, and a handful of salt. Mix the salt and spice
together, make two or three holes in each piece, and
fill them with the seasoning, and rub some all over the
pieces. Fry them brown in oil, and let them stand till
cold. Then put them into vinegar, and cover them
with oil. They will keep a considerable time.
Smelts.
When in season, take a quarter of a peck of smelts,
gut, clean, and wash them. Take pepper, nutmeg,
and salt-petre, of each half an ounce, a quarter of an
ounce of mace, and a quarter of a pound of salt. Beat
all fine, and lay the fish in rows in a jar. Between
each layer of smelts strew the seasoning, with four or
five bay-leaves. Boil some red wine, and cover them
with it. Cover them with a plate, and when cold,
stop them down close, and set them by for use.
Oysters, Muscles, and Cockles.
Take the newest and best oysters you can get, and
save the liquor as you open them. Cut off the black
verge, and put the oysters into their own liquor. Put
them into a pan, and boil them slowly half an hour on
a gentle fire, skim them well. Then take them off,
take out the oysters, and strain the liquor, then put
them in again. Take out a pint of liquor while hot,
and put to it three quarters of an ounce of mace, and
half an ounce of cloves. Just give it a boil, then put
it to the oysters, and stir up the spices well among
them. Then put in a spoonful of salt, near a pint of
the best vinegar, and some whole pepper. Let them
stand till cold, then put them into the barrel, fill up
with liquor, let them settle, and they will be soon fit
to eat. Or put them in stone jars, and cover them
292
THE ECONOMIST ; OP.,
with a bladder and leather ; but be sure they are
qui'e cold first. "
Do cockles and muscles in the same manner, except,
that there is not any thing- to be picked off cockles,
but take great care to pick out the crabs under the
tong-ues, and the little pus which grows at the roots
of muscles. Both require washing in several waters ;
the. before-mentioned ingredients will be sufficient
for two quarts of either.
Ox Palates.
Wash wrell with salt and water, and put them into
a pan with clean salt and water. When ready to boil,
skim them well, and put in as much pepper, cloves,
and mace, as will give them a quick taste. When
tender, which will take four or five hours, peel them,
cut into small pieces, and let them cool. Make a pic-
kle with an equal quantity of white wine and vinegar.
Boil it, and put in the spices that were boiled with the
palates. When both are cold, lay the palates in ajar,
put to them a few bay-leaves, and a little fresh spice.
Pour the pickle over, cover them close, and keep
them for use.
COLLARING in GENERAL.
OBSERVATIONS.
A most material thing to be observed in collaring
is, that you roll up the article well, and bind it tight
as possible, or when it is cut, it will break in pieces,
and its beauty be entirely lost. Be careful to boil it
enough, but not too much, and let it be eold before
you put it in the pickle. After it has lain all night in
the pickle, take off the binding, put it in a dish, and
when it is cut, the skin will look clear, and the meat
have its proper solidity.
NEW FAMILY COOKERY. 2b3
/
Venison.
Bone a side of venison, and take away all the sinews.
It will make two or three collars. Lard it with clear
fat bacon, cut your lards as big- as the top of your fin-
ger, and three or four inches long. Season with pep-
per, salt, cloves, and nutmeg. Roll up the collars,
and tie them close with tape ; put them into deep pots
with seasoning at the bottoms, some fresh butter and a
few bay-leaves. Put the rest of the seasoning and
butter on the top, and over that some beef-suet, shred
and beat fine. Cover up the pots with coarse paste,
and bake them four or five hours. Let them stand a
little, then take out the meat, and drain it well from
the gravy ; add more butter to the fat, and set it over
a gentle fire to clarify. Then take it off, let it stand
a little, and skim it well. Have pots ready fit for each
collar ; put a little seasoning, and some of the clarified
butter at the bottom, put in the collar, and fill up
with clarified butter an inch above the meat. When
cold tie it down, and lay a tile on the top. They will
keep some months ; when you use a pot, put it for a
minute into boiling water, and it will come out whole.
Let it stand till cold, stick it round with bay-leaves,
and a sprig at the top, and serve it up.
Breast of Veal.
Bone it, and beat it a little. Rub it over with the
yolk of an egg, and strew on it a little beaten mace,
nutmeg, pepper, and salt, parsley chopped small, some
sweet marjoram, lemon-y>eel shred fine, and an ancho-
vy chopped small, and mixed with crumbs of bread.
Roll it up very tight, bind it hard with a fillet, and
wrap it in a cloth. Boil it two hours and a half in
soft water, and when enough, hang it up by one end,
and make a pickle for it, of a pint of salt and water
with half a pint of vinegar.
C c 3
294
THE economist; or,
Calf's Head.
Scald off the skin, clean it, and take out the brains.
Boil it sufficiently tender to bone it. Mix well toge-
ther a good quantity of chopped parsley, mace, nut-
meg, salt, and white pepper, season it high ; lay it in
a thick layer, then some thick slices of ham, or tongue
skinned, and the yolks of six or eight eggs. Roll the
head in a cloth quite close, and tie it up tight. Boil
it, and lay it under a weight.
Breast of Mutton.
Pare off the skin, and take out the bones and gris-
tles. Take bread grated, cloves, and mace, beat fine,
pepper and salt, the yolks of three hard eggs bruised
small, and a little lemon-peel shred fine ; season it all
over, add three anchovies, washed and boned ; roll
the meat tight, bind it with tape, and boil, roast, or
bake it.
Beef.
Lay a flank of beef in ham brine a fortnight, dry it
in a cloth ; take out the leather and skin, season it
high with spice, two anchovies, a handful of thyme,
parsley, winter savoury, sweet marjoram, fennel, and
onions ; strew it on the meat, roll it in a hard collar in
a cloth, sew it up, and tie it at both ends, put it in a
collar pot, with a pint of red wine, some cochineal,
and two quarts of spring water. When cold, take it
out of the cloth.
Fig, and Pork.
Bone a pig, and rub it all over with pepper and
salt, a few sage-leaves, and sweet-herbs chopped small.
Roll it up tight, and bind it with a fillet. Fill your
boiler with soft water, put in some sweet-herbs, a little
wl>ole pepper, mace, and cloves, and a pint of vinegar.
When it boils put in the pig, and let it boil till tender.
Then take it up, and when almost cold, bind it over
NEW FAMILY COOKERY.
295
again, put it into an earthen pot, and pour the liquor
it was boiled in upon it. Cover it close down after
you cut any for use.
A breast of pork may be seasoned, and dressed in
the same manner.
Eels.
Scour them with salt, slit them down the back, and
take out the bones : wash and dry them, season with
savoury spice, parsley, thyme, sage and onion, chop-
ped small ; roll each in collars, in a cloth, and tie them
close. Boil them in salt and water, with the heads
and bones, some vinegar, sweet-herbs, ginger, and a
little isinglass ; when tender, take them up, tie them
close again, strain the pickle, and keep the eels in it.
Salmon.
Take a side of a large fish, wash and wipe it, mix
salt, beaten mace, white and Jamaica pepper, season
it very high, and rub it well inside and out. Roll it
tight and bandage it, put as much water, with one
third of vinegar, as will cover it, with bay-leaves, salt,
and both sorts of pepper. Cover it close, and simmer
it till done enough. Drain, and boil the liquor quick,
and cover it when cold. Serve it up with fennel.
Mackarel.
Gut, and slit them down the belly ; cut off their
heads, take out the bones, and be careful not to cut
them in holes. Then lay them on their backs, season
them with mace, nutmeg, pepper, salt, and a handful
of parsley shred fine ; strew it over them, roll them
tight, and tie them well separately in cloths. Boil
them gently twenty minutes in vinegar, salt, and wa-
ter ; then take them out, put them in a pot and pour
on the liquor, or the cloth will stick to the fish. Next
day take off the cloths, put a little more vinegar to the
pickle, and keep them for use. Serve them with fen-
nel and parsley, for garnish, and put some of the liquor
under them.
296
the economist; or,
POTTING IN GENERAL.
OBSERVATIONS.
In potting, make it a rule to cover well whatever ar-
ticle you do with clarified butter before you put it in
the oven, tie it close with strong paper, and bake it
well. When done, pick out every bit of 6kin you can,
and drain away the gravy, or the article potted will
be apt to turn sour. Beat the seasoning very fine, and
strew it on gradually. Before you put it into your pot,
press it well, and before you put on the clarified but-
ter, let it be perfectly cold. Clarified butter being
such an essential article in this branch of the culinary
art ; we shall begin this section with directions for
it.
Clarified Butter.
Put some fresh butter into a stewpan, with a little
cold water; set it over a slow fire to oil; skim, and
let it stand till settled ; pour off the oil, and when it
begins to congeal, put it over the respective articles.
V enison.
Rub it all over with red wine ; season it with pep-
per, salt, and beaten mace ; put it into an earthen dish,
and pour half a pint of red wine over it, and a pound :
of butter, and then bake it. If a shoulder, put a coarse
paste over it, and leave it in the oven all night. Then
pick the meat clean from the bones, and beat it in a
mortar, with the fat from the gravy. If not suffici-
ently seasoned, add more, with clarified butter, find
keep beating it till it becomes like a fine paste. Them
press it down into the pots, pour clarified butter over
it, and keep it in a dry place
NEW FAMILY COOKERY.
297
Beef. 4
Rub half a pound of brown sugar, and an ounce or
salt-petre into twelve pounds of beef. Let it lie twen-
ty-four hours, then wash it, and dry it with a cloth.
Season it with pepper, salt, and mace, and cut it in five
or six pieces. Put it into an earthen pot, with a
pound of butter in lumps upon it, set it in a hot oven,
and let it stand three hours, then take it out, cut off
the hard outsides, and beat it fine in a mortar. Add a
little more pepper, salt, and mace. Then oil a pound
of butter in the gravy and fat that came from the beef,
and put in as you find it necessary. Then put it into
pots, press it close down, pour clarified butter over it,
and keep it in a dry place.
Veal.
Take part of a knuckle or fillet of veal that has been
stewed ; or bake it for the purpose: beat it to a paste
with butter, salt, white pepper, and mace pounded.
Press it down in pots, and pour clarified butter over.
Marble Veal.
Boil, skin, and cut a dried tongue as thin as possi-
ble, and beat it to a paste with butter, and a little
beaten mace. Prepare veal as before directed, and
put some into potting pots, then some tongue in lumps
without any form, over it, and fill up with the veal,
press it hard down, and it will cut out like marble.
Pour clarified butter over it, and keep it in a dry place ;
when you send it to table, cut it in slices, and garnish
with parsley.
Tongue.
Rub a neat's tongue well over with an ounce of
salt-petre and four ounces of brown sugar, and let it
lie two days. Then boil it till tender, and take off
the skin and side bits. Cut it in thin slices, and beat
it in a mortar, with a pound of clarified butter, and
298
THE economist; or,
season, with pepper, salt, and mace. Beat all as fine
as possible, press it close down in small pots, and pour
clarified butter over them.
Hare.
Case, and wash it thoroughly clean, cut it up as for
eating, put it into a pot, and season it with pepper,
salt, and mace. Put on it a pound of butter, tie it
down close, and bake it in a bread oven. When done,
pick the meat from the bones, and pound it fine in a
mortar, with the fat from the gravy. Then put it
close down in pots, and cover with clarified butter.
Geese and Fowls.
Boil a dried tongue till tender ; and bone a large
goose and a large fowl. Take a quarter of an ounce
each of mace, cloves, and black pepper, and a large
nutmeg. Mix all well together, add a spoonfull of
salt, and rub the tongue and inside of the fowl with
them. Put the tongue into the fowl, then season the
goose, and fill it with the fowl and tongue, and the
goose will look as if it was whole. Lay it in a pan
that will just hold it, melt fresh butter enough to co-
ver it, and bake it an hour and h half. Then take out
the meat, drain the butter carefully from it, and lay it
on a coarse cloth till cold. Take off the hard fat from
the gravy, and lay it before the fire to melt. Put the
meat again into the pot, and pour the butter over it,
and let it be an inch above the meat. It will keep a
great while, and when you cut it, let it be crossways,
and it will look beautiful.
Pigeons.
Pick and draw them, cut off the pinions, wash them,
put them into a sieve to drain. Then dry them with
a cloth, and season them with pepper and salt. Roll
bits-of butter in chopped parsley, and put it into the
pigeons ; sew up the vents, and put them into a pot
NEW FAMILY COOKERY.
with butter over them, tie them down, and set them
in a moderately heated oven. When done put them
into pots, and pour clarified butter over them.
Woodcocks, and Snipes.
Pluck, and draw out the trail of six woodcocks.
Skewer their bills through their thighs, put their legs
through each other, and their feet upon their breasts.
Season them with a little mace, pepper, and salt.
Put them into a deep pot, with a pound of butter over
them, and tie paper over. Bake them in a moderate
oven, when enough, drain the gravy from them. Then
put them into pots, take all the clear butter from the
gravy, and put it upon them. Fill up with clarified
butter, and keep them in a dry place. Snipes must be
done in the same manner.
Moor Game.
Pick, draw, wipe, and season them with pepper, salt,
and mace. Put one leg through the other, and roast
thorn till of a good brown. When cold, put them into
pots and cover them with clarified butter, but let the
heads be seen above it.
Small birds may be potted in a similar manner.
Eds and Lampreys.
Skin, gut, and wash them, dry them with a cloth,
and cut them in pieces about four inches long. Sea-
son them with a little beaten mace, nutmeg, pepper,
salt, and a little sal-prunel beat fine. Lay them in a
pan, and cover them with clarified butter. Bake them
half an hour in a quick oven, but if the fish are large
allow longer time. Take them out with a fork, afd
lay them on a cloth to drain. When quite cold, sea-
son them again with the like seasoning, and lay them
close in the pot. Then take off the butter they were
baked in clear from the gravy, and set it in a dish be-
fore the fire. When melted, pour the butter over
300
THE ECONOMIST ; OR,
them, and set them by for use. Some may choose to'
bone the fish, in that case use no sal-prunel.
Lampreys should be seasoned with black pepper, ,
mace, cloves, and salt; proceed as for eels.
Salmon.
Take a large piece of salmon, scale and wipe it
clean. Season it with pepper, mace, and cloves, beat
fine, and mixed with salt, and a little sal-prunel : then
pour clarified butter over it, and bake it. When done,
take it out carefully, and lay it on a cloth to drain.
When quite cold, season it again, lay it close in the
pot, and cover it with clarified butter.
Carp, tench, trout, and several other sorts of fish,
may be potted in the same manner.
Lobsters.
Half boil them, pick out the meat, cut it small, sea-
son with mace, white pepper, nutmeg, and salt ; press
them close into a pot, and cover with butter; bake it
half an hour, and put in the spawn. When cold take
out the fish, and put it into pots, with a little of the
butter. Beat the remainder of the butter in a mortar,
with some of the spawn, then mix the coloured butter
with as much as will be sufficient to cover the pots,
aud strain it.
Char.
Clean and bone them; wash them with vinegar,
cut off the tails, fins, and heads, season them with pep-
per, salt, nutmeg, and cloves ; put them down close in
a pot, cover and bake them two hours or more, with a
Iit^e verjuice and butter ; pour off the liquor, and co-
ver them with clarified butter.
NEW FAMILY COOKERY.
301
CURING, SOUSING, DRYING, &c.
Hams.
Beat them well, then mix half a peck of salt, three
ounces of salt-petre, half an ounce of sal-prunel, and
five pounds of coarse sugar. Rub them well with
this, and lay the remainder on the top. Let them lie
three days, and then hang them up. Put as much wa-
iter to the pickle as will cover the hams, adding salt
till it will bear an e*gg, and then boil and strain it.
Next morning put in the hams, and press them down
under the liquor. Let them lie a fortnight, dry, and
then rub them well with bran. The above ingredi-
ents are sufficient for three middling sized hams. Use
the same proportion, according to the number or
weight you cure.
Westphalia Hams.
To a peck of bay salt, four ounces of salt-petre, and
six ounces of coarse sugar, add fresh water till it will
bear up an egg. Put the hams into this liquor, which
must be an inch above them. Let them lie three
weeks, then take out the hams, dry them with a doth,
and hang them up in wood smoke a fortnight.
High-flavoured Hams.
Let a leg of pork hang three or four days : take an
ounce of salt-petre, a quarter of a pound each of salt,
bay-salt, and coarse sugar, and a quart of porter, mix,
and boil them together, and pour it hot on the Jiam.
Turn it twice a day in the brine, about three weeks,
add an ounce each of white pepper, and allspice, if
approved, powdered fine. When taken from the pic-
kle wipe it thoroughly dry, cover it with bran, and
let it hang- a month in wood smoke.
e c
302
THE ECONOMIST ; OR,
Mutton Hams.
Cut a hind quarter of mutton like a ham, and rub it
well with an ounce of salt-petre, and a pound each of
coarse sugar and salt, mixed well together. Lay it in
a deep tray with the skin downwards, and baste it
every day for a fortnight with the pickle. Then roll
it in saw-dust, and hang it in wood-smoke for a fort-
night, then boil it, and hang it in a dry place. Dress
it whole, or cut off slices and broil them.
Veal Hams.
Cut a leg of veal in shape of a ham. Mix well toge-
ther, half a pound of bay-salt, two ounces of salt-petre,
a pound of common salt, and an ounce of beaten juni-
per-berries, and rub the ham well with them. Lay it
in a tray with the skin side downwards, baste it every
day for a fortnight with the pickle, and then hang it a
fortnight longer in wood-smoke. When you dress it,
either boil, or parboil and roast it. It will eat exceed-
ing pleasant either way.
Beef Hams.
Cut a leg of a fat Welch or Scotch ox as near the
shapo of a ham as you can. An ounce each of bay-
salt, and salt-petre, a pound each of common salt, and
coarse sugar, will be sufficient for fifteen pounds of
beef; if more or less meat, mix the ingredients in pro-
portion. Pound the ingredients, mix them well toge-
ther, rub the meat with it, turn and baste it well every
day with the pickle. Let it lay a month, then take ft
out, roll it in bran or saw-dust, and hang it a month
in wood-smoke. Then take it down, hang it in a dry
place, and keep it for use. Dress it as required, either
boiled to eat cold, or cut into rashers and broiled.
Bacon.
Take off all the inside fat of a side of pork, and lay
it on a dresser, that the blood may run from it. Rub
NEW FAMILY COOKERY.
303
it well on both sides with salt, and let it lie a day.
Then take a pint of bay-salt, four ounces of salt-petre,
and beat them both fine; a quarter of a peck of com-
mon salt, and two pounds of coarse sugar. Lay your
pork in something that will hold the pickle, and rub
it well with the above ingredients. Lay the skin
side downwards, and baste it with the pickle every
day for a fortnight. Then hang it in a wood-smoke,
and afterwards in a dry, but not a hot place.
Neat’s Tongue.
Take an ounce of salt-petre, two of coarse sugar,
and a pound of salt. Rub these into a moderate sized
tongue, and let it lie three weeks, turning it often.
It will then be fit to dry or to dress immediately out
of the pickle.
Hung Beef.
Make a strong brine with bay-salt, salt-petre, and
spring water ; put a rib or the navel piece of beef into
it, and let it lay nine days. Then hang it in a chim-
ney where wood or saw-dust is burnt. When it is a
little dry, wash the outside with bullock’s blood two
or three times, to make it look black : and when dry
enough, boil it. It will keep a long time when boil-
ed, rubbing it with u greasy cloth, or putting it two
or three minutes into boiling water to take off the
mouldiness.
Dutch Beef.
Cut off all the fat of a buttock of beef, and rub the
lean all over with brown sugar. Let it lie two or three
hours in a pan, and turn it two or three times. Then
salt it with common salt and salt-petre, and let it lay
a fortnight, turning it every day. Then roll it very
straight in a coarse cloth, put it into a cheese press for
a day and a night, and then hang it to dry in a chim-
ney. When you boil it, put it into a cloth, and when
cold, it will cut like Dutch beef.
k e 2
304 THE ECONOMIST ; OR,
Pickled Pork.
Bono your pork, and cut it in pieces suitable to lay
in the pan, or tub. Rub them first with salt-petre,
then with common salt, and bay-salt, mixed together.
Put a layer of common salt at the bottom of your pan
or tub, cover each piece with common salt, and lay
them one upon another as even as you can, filling the
hollow places with salt. As the salt melts, strew on
more, lay a coarse cloth over the vessel, a board over
that, and a weight on the board to keep it down.
Cover it close, strew on more salt as may be occasion-
ally necessary, and it will keep good till the last
bit.
Mock Brawn.
Rub the head, and a piece of the belly of a young
porker, well with salt-petre. Let them lay three
days, and then wash them clean. Split the head and
boil it, take out the bones, and cut it in pieces. Boil
four cow-heels tender, cut them in thin pieces, and lay
them in the belly-piece of pork, with the head cut
small. Then roll them tight with sheet tin, and boil
it four or five hours. Then set it up on one end, put
a trencher on it within the tin, press it down with a
weight, and let it stand all night ; take it out of the
tin, and bind it with a fillet ; put it into cold salt and
water, and it will be fit for use. If you change the
salt and water every four days, it will keep for a long
time.
Pig’s Feet and Ears soused.
Clean them thoroughly, and boil them till tender ;
then split the feet, and put them and the ears into salt
and water. When you use them, dry them well in a
cloth, dip them in batter, fry them, and send them up
to table, with melted butter in a boat. They may be
eaten cold, and will keep a considerable time.
Soused Tripe.
Boil it, and put it into salt and water, which vou
NEW FAMILY COOuKRY.
30.3
must change every day till you use the tripe. When
you dress it, dip it in batter made of (lour and eggs,
and fry it of a good brown ; or boil it in salt and wa-
ter, with an onion shred, and a little parsley. Send it
to the table with melted butter in a tureen.'
Turkey soused in imitation of Sturgeon.
Pick a young turkey, and make it extremely clean,
bone, and wash it, and tie it across with mat string.
Put a quart of water into a pot, with a quart of vine-
gar, a quart of sherry, and a handful of salt, boil and
skim it clean, then put in the turkey and boil it,
Boil the liquor half an hour, and when both are
cold, put the turkey into it. It will keep some
months. Vinegar, oil, and sugar, are usually eaten
with it.
Bologna Sausages.
Take a pound of each, of beef suet, pork, bacon, fat
and lean together, and the same of beef and veal. Cut
them small, and chop them fine. Take a small hand-
ful of sage, and a few sweet herbs, chopped fine. Season
with pepper and salt. Take a lafge gut well cleaned,
and fill it. Set on a saucepan of water, and when it
boils, put it in, having first pricked the gut to prevent
its bursting. Boil it gently an hour, and then lay it
on clean straw for an hour.
Dried Salmon.
Cut it open, and take out the inside and roe. Rub
the whole with salt, after scaling it ; let it hang twen-
ty-four hours to drain. Take four ounces of salt-pctre,
two ounces each of bay-salt and coarse sugar; mix
them well, and rub them into the fish ; lay it on a
dish two days, and rub it well with common salt. In
twenty-four hours it will be fit to dry ; wipe it well
after draining. Hang it in wood-smoke, and keep it
spread with two sticks.
e e 3
306
THE economist; or,
METHODS of keeping vege-
tables, FRUITS, &c.
To keep Green Peas till Christmas.
Shell some young- peas, boil them five minutes in
water with a little salt, throw them in a cullender to
drain, lay a cloth three or four times double, spread
them on it and dry them well ; fill your bottles, and
cover them with mutton suet ; cork them well, tie a
bladder over, and set them in a cool dry place. When
you use them, boil the water, with a little salt, sugar,
and a piece of butter. When enough, drain them in
a sieve; then put them into a saucepan with a good
piece of butter, keep shaking it till the butter is melt-
ed, then turn them into a dish and serve up.
To keep French Beans all the Year
Gather them when dry, cover the bottom of a jar
with salt, put a layer of beans, then salt, and so on till
the jar is full, cover them with salt, tie a coarse cloth
over them, and a board on that, to keep it close from
the air, set them in a dry cellar, and when you take
any out, cover them close again ; let them lie twenty-
four hours in soft water before you boil them, shifting
it often. Put no salt in the water when boiling.
To dry Artichoke Bottoms.
Pluck them from the stalks just before they are at
their full growth, which will draw out all the strings
from the bottoms. Boil them till you can easily take
off the leaves, then lay the bottoms on tins, and set
them in a cool oven. Repeat this till they are dry,
when they will appear transparent. Put them into
paper bags, hang them in a dry place, and they will
keep good nearly, if not the whole year.
NEW FAMILY COOKERY.
307
To keep Grapes.
When you cut the bunches, take care to leave a
joint of the stalk to them. Hang- them up in a dry
room, at a proper distance from each other, for, unless
the air passes freely between them, they will grow
mouldy, and be totally spoiled. If carefully managed
they will kqep good some months.
To keep Gooseberries.
Pick them as large and dry as you can, take care
that your bottles are clean and dry, fill and cork them.
Set them in a kettle of water up to the neck, and let
the water boil gently till you find the gooseberries are
coddled ; then take them out. Melt some rosin in a
pipkin, and dip the necks of the bottles into it. Keep
them in a cool dry place, and when you use them,
they will bake as red as a cherry, and have their na-
tural flavour.
To Keep Walnuts, and Lemons.
Cover the bottom of ajar with sea-sand, then put a
layer of walnuts ; then sand, then nuts, and so on till
the jar is full ; do not let them touch each other in
any of the layers. When you want to use them, lay
them in warm water for an hour, shifting it as it cools,
rub them dry, and they will peel well, and eat sweet.
Lemons may be kept in the same manner.
To keep Mushrooms.
Take large buttons, wash them as for stewing, and
lay them on sieves with the stalks upwards. Throw
salt on them to draw out the water. 'When drained,
put them into a pot, and set them in a cool oven for an
hour. Then take them out carefully, and lay them to
cool and drain. Boil the liquor that comes from them
with a blade or two of mace, till half wasted. Put
them into a jar well dried, and when the liquor is cold,
pour it into the jar, and cover them with it. Then
308
, THE ECONOMIST ; OR,
pour over them rendered suet, tie a bladder over, and
set them in a dry place. When you use them, take
them out of the liquor, pour boiling- milk over them,
and let them stand an hour. Then stew them a quar-
ter of an hour in the milk, thicken with flour, and a
large quantity of butter; but be careful not to oil it.
Then beat the yolks of two eggs in a little cream,
and put it into the stew; but do not let it boil after
you have put in the eggs. Lay untoasted sippets
round the inside of the dish, serve them up, and they
will eat nearly as good as if fresh gathered. If they
do not taste strong enough, put in a little of the li-
quor. This is a very useful liquor, as it will give a
strong flavour of fresh mushrooms to made dishes.
Another method of keeping mushrooms is this.
Scrape, peel, and take out the insides of large flaps.
Boil them in their own liquor, with a little salt, lay
them in tins, set them in a cool oven, and repeat it till
they are dry. Put them in jars, tie them down close,
and keep them for use.
To bottle Cranberries.
Gather them when quite dry, and put them into
bottles. Cork them up quite close, set them in a dry
and cool place, and they will keep till the next season.
To bottle Green Currants.
Gather them when the sun is hot upon them ; strip
them from the stalks, and put them into bottles, Cork
them close, and set them in dry sand.
To bottle Damsons.
^ Gather them when dry, and just turned their colour.
I ut them into bottles, cork them close, and let them
stand a lortnight. Then look them over, and if any
are mouldy, or spotted, take them out, and cork the
rest close down. Set the bottles in sand, and they
will keep good till spring.
NEW FAMILY COOKERY.
309
POSSETS, WHITE-POTS, CAUDLES,
AND
RECIPES for the SICK, Sec. See.
Sack Posset.
Crumble four Naples’ biscuits into a quart of new milk
when it boils. Just give it a boil, take it off, grate in
some nutmeg, and sweeten to your taste. Then pour
in half a pint of sack, keep stirring it all the time, put
it in a bason, and serve up.
Or, Beat up fifteen eggs, and strain them; then
put three quarters of a pound of white sugar into a
pint of canary, and mix it with the eggs in a bason ;
set it over the fire, and keep stirring it till it is scalding
hot. In the mean time grate some nutmeg into a quart
of milk, and boil it, then pour it into your eggs and
wine while they are hot. As you pour it, hold your
hand high, and let another person stir it all the time.
Then take it off, set it before the fire half an hour,
and serve up.
Wine, Posset.
Boil crumb of bread in a quart of milk till soft, then
take it off the fire, and grate in half a nutmeg.
Sweeten to your taste, then pour it into a bowl, and
put in by degrees a pint of Lisbon wine. Serve it up
with the toasted bread upon a plate.
Ale Posset.
Put a small piece of bread into a pint of milk, and
set it over the fire. Put nutmeg and sugar into a pint
of ale, and when the milk boils, pour it upon the ale.
Let it stand a few minutes to clear, and it will be fit
lor use.
310
THE economist; or.
White Pot.
Beat up eight eggs, (but half the whites) with a
quart of milk, a little rose-water, nutmeg, and a quar-
ter of a pound of sugar. Cut a roll into thin slices, and
pour the milk and eggs over them. Put a piece of
butter on the top, and bake it for half an hour.
Rice White Pot.
Boil a pound of rice in two quarts of milk till ten-
der and thick. Beat it in a mortar with a quarter of a
pound of sweet almonds blanched. Then boil two
quarts of cream, with a few crumbs of bread, and two
or three blades of mace. Mix it well with eight eggs
and a little rosewater, and sweeten to your taste; put
in candied orange or citron peels cut thin, and put it
in a slow oven.
Capillaire.
Put fourteen pounds of loaf, and three pounds of
coarse sugar, and six eggs well beat up, into thred
quarts of water ; boil it up twice, skjm it well, then
add a quarter of a pint of orange flower water. Strain
it through a jelly bag, and put it into bottles for use.
A spoonful or two of this syrup put into a draught of
either warm or cold water makes it drink exceeding
pleasant.
Lemonade.
Pare thin two Seville oranges and six lemons ; ‘’•teep
the parings four hours in two quaTts of water. Put the
juice of six oranges and twelve lemons upon three
quarters of a pound of fine sugar, and when the sugar
is melted, put the water to it in which the parings have
been steeped. Add a little orange flower water, and
more sugar if necessary. Press it through a bag till it
is fine, and then pour it into bottles for use.
, Orgeat.
Beat thirty bitter almonds and two pounds of suet,
NEW FAMILY COOKERY.
311
to a paste. Then mix them with three quarts of wa-
ter, and strain it through a line cloth. Add orange and
lemon juice, with some of the peel, and sweeten it to
your palate.
To mull Wine.
Grate half a nutmeg into a pint of wine, and sweet-
en it with loaf sugar. Set it over the fire, and when
it boils, take it off to cool. Beat up the yolks of four
eggs, put tp them a little cold wine, and mix them
carefully with the hot, a little at a time. Then pour
it backwards and forwards till it looks fine and bright.
Set it on the tire again till hot and pretty thick, pour
it again backwards and forwards several times, and
serve it in chocolate cups, with slices of bread toasted
of a light brown.
Water Gruel.
Put a pint of water on the fire. Mix in a bason a
large spoonful of oatmeal with a little water; when
the water boils, stir in the oatmeal, and let it boil up
three or four times. Strain it through a sieve, put in
salt, and a piece of butter. Stir it till the butter is
melted, and it will be fine and smooth. Sugar, or a
spoonful of w'ine, may be added.
Barley Gruel.
Boil a quarter of a pound of pearl barley, and a stick
of cinnamon, in two quarts of water till reduced to a
quart. Then strain it through a sieve, add a pint of
red wine, and sweeten to your taste.
White Caudle.
Make gruel of grots; when well boiled, stir it till
cold. Add sugar, wine, brandy, and nutmeg.
Rich Caudle.
Pour grated rice into boiling water, mixed with a lit-
tle cold water ; when of a proper consistence, add su-
31*2 THE ECONOMIST ; OR,
gar, cinnamon, and a glass of brandy. Boil all toge-
ther
Brown Caudle.
Make a gruel with six spoonsful of oatmeal. Add a
quart of malt liquor, not bitter ; boil, sweeten, and add
half a pint of white wine ; with spices or not.
Panada.
Put a little water in a saucepan with a glass of wine,
sugar, nutmeg, and lemon-peel. When it boils, put
some grated bread in, and boil it fast. When of a pro-
per thickness, take it off. It is very good with a little
rum, and butter instead of the wine.
Chicken Panada.
Boil a chicken till three parts done, in a quart of wa-
ter, take off the skum, cut the white meat off, and
pound it in a mortar to a paste, with a little of the wa-
ter it was boiled in : season with salt, nutmeg*, and a
little lemon-peel. Boil it gently for a few minutes.
It should be tolerably thick.
Tapioca Jelly.
Wash it in several waters. Soak it in water five
hours, and simmer it in the same till quite clear. Add
lemon-juice, wine, and sugar.
Arrow Root
Boiled up with milk, and sweetened, is very nutri-
tious, and pleasant.
Sago.
Put a large spoonful of sago into three quarters of a;
pint of water. Stir it, and boil it gently till it is as-
thick as you would have it. Then put in wine and!
sugar, with grated nutmeg to your palate.
Isinglass.
Boil an ounce of isinglass shavings with fort}' pepper-
NEW FAMILY COOKERY.
313
corns, and a crust of bread in a quart of water, simmer
to a pint, and strain it off.
This will keep well, and may be taken in wine and
water, milk, tea, soup, or whatever may be preferred.
Rice Milk.
Put a spoonful of ground rice to three pints of milk;
add cinnamon and nutmeg-. Sweeten to your taste.
Barley Water.
Put a quarter of a pound of pearl-barley to two
quarts of water. When it boils, strain it veTy clean,
boil half away, then 6train it off. Add two spoonsful
of white wine, and sweeten to your taste.
While Wine Whey.
Boil half a pint of new milk; as soon as it boils up,
pour in a glass of white wine ; boil it up, and set the
saucepan aside till the curd subsides. Pour the whey
off, and add to it half a pint of boiling water, and a bit
of white sugar.
Whey may be made of vinegar, and diluted with
boiling water and sugar. It is less heating than wine,
and if to excite perspiration, answers as well.
Mustard Whey.
Turn half a pint of boiling milk with a table spoon-
ful of mustard. Strain the whey from the curd, and
drink in bed. This will give a glowing warmth.
This has been known to be very efficacious in ner-
vous affections, as well as the palsy.
Eggs.
Beal up an egg, and mix it with a bason of milk,
makes a very nutritious breakfast.
An egg divided, and the yolk and the white beaten
separately, then mixed with a glass of wine, will af-
v f
314
THE ECONOMIST ; OR,
ford two very wholesome draughts, and be much bet-
ter than when taken together.
Beat up a new laid egg, and mix it with a quarter
of a pint of new milk warmed, a spoonful of capillaire,
one of rose water, and a little nutmeg. It should not
be warmed after tho egg is put in. Take it the first
and last thing.
Butler Milk.
Milk a cow into a small churn ; when it has stood
about ten minutes begin churning, and continue till
. the fiakes of butter swim about thick, and the milk ap-
pears thin and blue. Drink of it very frequently.
The food should be biscuits and rusks ; ripe and dri-
ed fruit of various kinds, where a decline is appre-
hended.
A refreshing Drink.
Pour a table spoonful of capillaire, and one of vine-
gar into a tumbler of cold spring water.
Mutton Broth.
Cut off the fat from a loin of mutton, put to it a
quart of water, boil and skim it well ; put in a piece of
upper-crust of bread, a blade of mace ; and boil it
slowly an hour; pour the broth clear off: season with
salt, and the mutton will be fit to eat. Turnips must
be boiled by themselves in another saucepan.
Calf’s Feel Broth.
Boil two calfs feet with two ounces of veal, two of
beef, a piece of crust, two or three blades of mace, half!
a nutmeg sliced, and salt, in three quarts of water, till
reduced to half; 6train, and take off the fat.
Eel Broth.
Clean half a pound of eels, set them on the fire with
a quart of water, an onion, and a few pepper-corns;
simmer till the eels are broken, and the broth good.
NEW FAMILY COOKERY.
316
Beef Tea.
Cut a pound of lean beef fine. Pour a pint of boil-
ing- water over to raise the scum, skim, strain, and let
it settle ; pour it clear off, and it will be fit for use.
Artificial Asses' Milk.
Boil a quart of new milk, with a quart of water, an
ounce of white sug-ar-candy, half an ounce of eringo
roots, and half an ounce of conserve of roses, till re-
duced to half. The doses must be regulated by the
effect.
Treacle Posset.
Put two table spoonsful of treacle to a pint of milk,
when ready to boil, stir it briskly over the fire till it
curdles. Let it stand two or three minutes, and strain
it off. This whey promotes perspiration, and children
take it readily.
MADE WINES, CORDIAL WATERS,
&c. &c.
OBSERVATIONS.
In making wines the following general rules must be
attended to. Not to let such wines as require to be
made with boiling water stand too long after drawn
before you get them cold, and be careful to get your
barm in due time, or it will fret after being put in the
cask, and can never be brought to the state of fineness
it ought to be. Nor must you let it work too long in
the cask, as it will be apt^to take off the sweetness and
flavour of the fruit or flowers from which it is made.
Let the vessels be thoroughly clean and dry, and be-
fore you put in the wine, rince them with a little
f f 2
316
THE ECONOMIST ; OR,
brandy. When the wine has done fermenting, bung it
up close, and after it is settled, it will draw fine.
Raisin Wine.
To each gallon of river water, put five pounds of
Malaga or Belvidere raisins; let them steep a fortnight,
stirring them every day; pour the liquor off, squeeze
the juice of the raisins, and put both liquors together
in a vessel that is of a size to contain it exactly. Let
it stand open till the wine has done hissing, or making
the least noise: add a pint of French brandy to every
two gallons: stop it close, and when it is fine, bottle
it.
Currant ditto.
Gather them when full ripe, on a dry day. Strip,
and bruise them in a large pan, with a wooden pestle.
Let them lay twenty-four hours to ferment, then run
the liquor through a sieve, but do not let your hands
touch it. To each gallon of liquor put two pounds
and a half of white sugar, stir it well together, and
put it into the cask. To every six gallons add a quart
of brandy, and let it stand six weeks. If it is then fine,
bottle it; but if not, draw it off as clear as you can into
another cask, or large bottles; in a fortnight you may
bottle it, cork it well, and keep it in a cool dry place.
White currant wine is made as above, but black cur-
rants must be scalded, to extract the juice.
Gooseberry ditto.
Gather your gooseberries in dry weather, and when
about half ripe. Bruise them well in a clean tub, and
press them through a horse-hair cloth, as much as pos-
sible without breaking the seeds. Put to each gallon
of juice, three pounds of fine powder sugar. Stir all
together till the sugar is dissolved, and then put it into
a cask, which must be quite filled. If ten or twelve
gallons, let it stand a fortnight; but a twenty gallon
cask, must stand three weeks in a cool place, then
NEW FAMILY COOKERY.
317
draw it off from the lees, and pour in the clear liquor
again. If it is a ten gallon cask, let it stand three
months; if a twenty, four months; then bottle it off,
and it will draw clear and fine.
Raspberry Wine.
Pick the finest raspberries you can get ; bruise and
strain them through a flannel bag into a stone jar. To
each quart of juice put a pound of double-refined su-
gar, stir it well together, and cover it close. Let it
stand three days, then pour it off clear. To a quart of
juice put twro quarts of white wine, and then bottle it.
In the course of a week it will be fit for use.
Ginger ditto.
To four gallons of water put sixteen pounds of lump
sugar, and three quarters of a pound of bruised ginger,
Boil it half an hour, and skim it well: when cold, add
the juice of three lemons, and the rinds pared thin.
Put all together into a cask, with half an ounce of
isinglass dissolved in water, and three spoonsful of
good yeast. Let it stand six months, then bottle it,
add two table spoonsful of brandy to each bottle of
wine. This will keep many years.
Cowslip ditto.
To ten gallons of water put thirty pounds of loaf
sugar, and the whites of ten eggs well beaten. Boil
them an hour, skimming it well as the scum rises.
Have ready ten lemons pared thin and cut into slices,
and pour the boiling liquor upon the lemons and par-
ings,- When cold, add three pecks and a half of cow-
slip flowers picked from the stalks and the seeds, and
three table-spoonsful of thick yeast spread upon a toast.
Let it work three or four days, and then put all toge-
ther into a cask. It should stand nine or ten weeks
before it is bottled.
p f 3
318 THE economist; or,
Damson Wine.
Gather your damsons when dry, weigh them, and
then bruise them. Put them into a stein that has a
cock in it, and to every eight pounds of fruit put a
gallon of water. Boil, and skim it, and pour it scald-
ing hot on the fruit. When it has stood two days,
draw it off, and put it in a cask, and to each gallon of
liquor put two pounds and a half of fine sugar. Fill
up the vessel, and stop it close, and the longer it
stands the better. When you draw it off, put a lump
of sugar into each bottle.
Grape ditto.
To each gallon of grapes put a gallon of water.
Bruise the grapes and let them stand a week without
stirring, and then draw off the liquor. Put to each
gallon of wine three pounds of sugar, then put it into
a vessel, but do not bung it close till it has done hiss-
ing. Let it stand two months, and it will draw clear
and fine. You may then bottle it, but remember to
cork it close, and keep it in a dry cellar.
Orange ditto.
Put twelve pounds of fine sugar, and the whites of
eight eggs well beaten, into six gallons of spring wa-
ter; boil it an hour, skimming it all the time- when
nearly cool, put to it the juice of fifty Seville oranges,
six spoonsful of good yeast, and let it stand two days ;
put it into another vessel, with two quarts of Rhenish
wine, and the juice of twelve lemons ; let the juice of
the lemons and the wine, and two pounds of double
refined sugar, stand close covered twelve hours before
it is put into the orange wine, and skim off the seeds.
The lemon-peels must be put in with the oranges; half
the rinds must be put into the vessel. It must stand a
month before it is fit to bottle.
Lemon ditto.
Pare off the rinds of six large lemons, cut them, and
NEW FAMILY COOKERY.
31 y
squeeze out the juice, steep the rind in the juice, and
put to it a quart of brandy ; let it stand in an earthen
pot, close stopt, three days. Then squeeze six more,
and mix two quarts of spring- water, and as much su-
g-ar as will sweeten the whole ; boil these together,
let it stand till cool ; then add a quart of white w-ine,
and the other lemon and brandy; mix them together,
and run it through a tfannel bag into a vessel; let it
stand three months and bottle it off: cork them well,
and keep it in a cool place; it will be lit to drink in a
month or six weeks.
Red or White Elder Wine.
Pick the berries when full ripe, put them into a stone
jar, and set them in the oven, or in a kettle of boiling-
water till the jar is hot through; then take them out,
and strain them through a coarse sieve, wringing the
berries, and put the juice into a clean kettle. To
each quart of juice, put a pound of Lisbon sugar, let
it boil, and skim it well. When it is clear and line,
pour it into a cask. To every ten gallons of wine,
add an ounce of isinglass dissolved in cider, and six
whole eggs. Close it up, let it stand six mouths, and
then bottle it.
% Cherry ditto.
Gather your cherries when quite ripe, pull them
from the stalks, and press them through a hair sieve.
To every gallon of liquor put two pounds of lump su-
gar finely beaten, stir it together, and put it into a
vessel that will just contain it. When it has done
working, and ceases to make a noise, stop it close for
three months, and then bottle it off for use.
Apricot ditto.
Put three pounds of sugar into three quarts of wa-
ter, boil them together, and skim it well. Put in six
pounds of apricots pared and stoned, and let them boil
320
THE ECONOMIST ; OR,
till tender. Take them out, and when the liquor is
cold, bottle it up. For present use, the apricots will
make good marmalade.
Clary Wine.
Pick twenty-four pounds of Malaga raisins, and chop
them : then put them into a tub, and to each pound
put a quart of water. Let them steep ten or twelve
days, stirring it twice each day, and keep it close co-
vered. Then strain it off, and put it into a vessel,
with about half a peck of (he tops of clary, when
it is in blossom. Stop it close for six weeks, and
then bottle it off. In two or three months it will be
fit for drink.
Birch ditto ,
The season for procuring the liquor from the birch
trees is the beginning of March, when the sap is rising,
and before the leaves shoot out; for, when the sap is
forward, and the leaves begin to appear, the juice, by
being long digested in the bark, grows thick and co-
loured.
To procure the juice, bore holes in the body of the
trees, and put in faucets, made of the brandies of elder,
the pith being taken out: if the trees are large, tap
them in several places at a time, and by that means
save many gallons every day. If you do not use it im-
mediately, the bottles in which it dropt from the fau-
cets must be close stopped, and the cork waxed or ro-'
sined.
Clear your liquor with whites of eggs ; to each gal-
lon of liquor two pounds and a half of fine white sugar ;
boil it three quarters of an hour, and when almost cold,
put in a little yeast; work it two or three days, then
put it into the barrel, and to every five gallons, add a
quart of French brandy, and half a pound of stoned
raisins. Before you tun your wine, burn a brimstone
match in the barrel ; bottle it in three months.
NEW FAMILY COOKERY.
321
Quince Wine.
Take your quinces when thorough ripe, wipe off the
fur very clean, take out the cores, bruise and press
them, add to every gallon of juice two pounds and a
half ot tine sugar ; stir it together till it is dissolved,
put it in your cask, and when it has done working,
stop it close; let it stand six months before it is bot-
tled. Keep it two or three years, and it will improve.
British Port ditto.
Take of grape wine, or good cider, four gallons ;
fresh juice of red elder berries, one gallon ; brandy,
two quarts ; logwood, four ounces ; rhatany root
(bruised) half a pound. Infuse the logwood and
rhatany root, in the brandy, and a gallon of the grape
wine or cider, for a week ; then strain off the liquor,
and mix it with the other ingredients. Keep it in
a cask well bunged for a month, when it will be lit to
bottle.
British Madeira.
Put a bushel of pale malt into a tub, and pour on it
eleven gallons of boiling water, after stirring them to-
gether, cover the vessel over, and let them stand to
infuse for three hours ; strain the liquor through a
sieve, dissolve it in three pounds and a half of sugar-
candy, and ferment it with yeast in the usual manner.
After fermenting three days (during which time the
yeast is to be skimmed off three or four times a-day,)
pour the clear liquor into a clean cask, and add the
following articles mixed together: — French brandy,
two quarts ; raisin wine, five pints ; and red port, two
bottles ; stir them together, and let the cask be well
bunged, and kept in a cool place for ten months, when
it will be fit to bottle. After having been kept in the
bottle twelve months, it will be found not inferior to
East-lndia Madeira. Good table-beer may be made
with tlje malt after it has been infused for making this
wine.
322
THE ECONOMIST ; OR,
British Sherry.
Take of pale ale-wort, made as directed for Madeira,
four gallons ; of pure water, seven gallons ; of white
sugar, sixteen pounds. Boil them together gently
three quarters of an hour, constantly skimming it ;
pour it into a clean tub, and dissolve in it four pounds
of sugar-candy, powdered — ferment with yeast for
three or four days, in the same manner as directed for
Madeira. When poured into a sweet cask, add five
pounds of the best raisins, bruised and stoned ; stir
up the liquor once or twice a-day ; and after standing
slightly bunged two days, add a gallon of French
brandy ; bung the cask closely, and in three months
bottle it for use.
British Champaigne.
Take eight pounds of white sugar ; the whitest raw
sugar, seven ditto ; crystallized lemon acid or tartaric-
acid, an ounce and a quarter ; pure water, eight gal-
lons ; white grape wine, two quarts, or perry, four
quarts ; of French brandy, three pints. Boil the su-
gars in the water, skimming it occasionally for two
hours, then pour it into a tub, and dissolve in it the
acid. Before it is cold, add some yeast, and ferment
in the same manner as directed for Madeira. Put it in
a cask, and add the other ingredients. Bung it well,
and keep it in a cool place for two or three months ;
bottle it, and keep it cool for a month longer, when it
will be fit for use. If not perfectly clear after stand-
ing in the cask two or three months, render it so by
use of isinglass before it is bottled.
By adding a pound of fresh or preserved strawber-
ries, and two ounces of powdered cochineal, to the
above quantity, the pink champaigne may be made.
Saragossa Wine, or English Sack.
To each quart of water put a sprig of rue, and to
every gallon, a handful of fennel roots. Boil these half
NEW FAMILY COOKERY.
338
an hour, strain it, and to each gallon of liquor put
three pounds of honey. Boil it two hours, and skim
it well. When cold, pour it off, and turn it into a cask
that will just hold it. Keep it twelve months and
then bottle it off.
Mountain Wine.
Pick out the stalks of Malaga raisins, chop them
small, and put five pounds to every gallon of cold
spring water; steep them a fortnight, squeeze out the
liquor, and barrel it in a vessel fit for it ; fume the ves-
sel with brimstone. Do not stop it close till the hiss-
ing is over. Put half a pint of French brandy to every
gallon of wine.
Balm ditto.
Put a peck of balm leaves in a tub; heat four gal-
lons of water scalding hot ; pour it on the leaves, and
let it stand all night; in the morning strain it through
a sieve ; put to every gallon of water two pounds of
fine sugar, and stir it well. Put the whites of five
eggs into a pan, and whisk it well before it be over
hot ; when the scum begins to rise, take it off, and
keep skimming it all the while it is boiling; let it boil
three quarters of an hour, and then put it into the tub ;
when it is cold, put a little new yeast upon it, and beat
it every two hours, that it may head the better; work
it for two days, put it into a cask, bung it close, and
when it is fine, bottle it.
Mead.
There are different kinds of this wine ; but those
generally made are two, namely, sack-mead, and ccw-
slip-mead. Sack-mead, is made thus: to each gallon
of water put four pounds of honey, and boil it three
quarters of an hour, taking care to skim it well. To
each gallon add half an ounce of hops, boil it half an
hour longer, and let it stand till the next day. Then
put it into the cask, and to thirteen gallons of liquor
324
THE economist; or,
add a quart of brandy or sack. Close it tight till the
fermentation is over, and then stop it up very close.
It must stand a year before you bottle it.
Cowslip-mead, is made thus. Put thirty pounds of
honey into fifteen gallons of water, and boil it till one
gallon is wasted. Skim it, take it off the fire, and have
ready sixteen lemons cut in half. Put a gallon of the
liquor to the lemons. Pour the rest into a tub, with
seven pecks of cowslips, and let them stand all night:
then put in the liquor with the lemons, eight spoons-
ful of new yea^t, and a handful of sweet-brier. Stir
all well together, and let it work three or four days.
Then strain it, put it into your cask, let it stand six
months, and then bottle it off for use.
To recover wine that has turned sharp.
Rack it off into another vessel: take oyster- shells,
scrape and wash off the brown dirty outside, and dry
them in an oven till they will powder. Put a pound
of this powder to every nine or ten gallons of wine ;
stir it well together, and stop it up; let it stand two
or three days to settle, or till it is fine. When fine,
bottle it off, and cork it well.
To clear wine, fyc.
Dissolve half a pound of hartshorn, in cyder, if for
cyder, or in white wine for any other liquor. This is
sufficient for a hogshead.
Raspberry Brandy.
Put a pint of water, and two quarts of brandy, into
a pitcher or pan, with two quarts of raspberries. Put
in half a pound of loaf sugar, and let it remain a week
close covered. 1 hen take a piece of flannel with ai
piece of fine linen over it. and pass it through by de-
grees. In about a week it will be fine, bottle it, and
cork the bottles well.
NEW FAMILY COOKERY.
325
Black Cherry Brandy.
Stone eight pounds of black cherries, and put to
them a gallon of brandy. Bruise the stones, and put
them in, cover them up close, and let them stand five
or six weeks. Then pour it clear from the sediments,
and bottle it. Morelia cherries, done in this manner,
make a fine rich cordial.
Orange Brandy.
Put into a gallon of brandy, the chips of two dozen
Seville oranges, and steep them a fortnight in a stone
bottle close stopped. Boil five pints of spring water,
with two pounds of the finest sugar, very gently for an
hour. Clarify the water and sugar with the white of
an egg, then strain it through a jelly bag, and boil it
nearly half away. When cold, strain the brandy into
the syrup.
Lemon Brandy.
Mix five quarts of water with a gallon of brandy ;
take two dozen lemons, two pounds of the best sugar,
and three pints of milk. Pare the lemons very thin,
and lay the peel to steep twelve hours in the brandy.
Squeeze the lemons on the sugar, put the water to it,
and mix all the ingredients together. Let it stand
twenty-four hours, and then strain it.
Shrub.
Take a gallon of brandy, the juice of ten lemons,
the peels of four, and a nutmeg bruised ; stop it close,
let it stand three days, then add three quarts of white
wine, and three pounds of loaf sugar; mix it, strain it
twice through a flannel, and bottle it.
English Noyeau.
Blanch and bruise a quarter of a pound of bitter al-
monds, or peach, or apricot kernels, put them into a
pint of cold water, and let them stand two hours; then
° S
326
THE economist; or,
add three pints of white currant juice, three pounds ot
loaf sugar, the peels of three lemons grated, and a
gallon of brandy. Stir them well together, let them
stand three days, then strain off the liquor through a
jelly-bag, and bottle it for use. A quart of fresh bran-
dy put on the dregs and strained off, after standing
three days longer, will make a very pleasant liquor
for giving a flavour to puddings.
Milk Punch.
Take a gallon of water, two quarts of milk, a pint
of lemon juice, and two quarts of brandy, with sugar
to the taste; put the milk and water together a little
warm, then the sugar and lemon juice ; stir it well to-
gether ; then the brandy, stir it again, and run it
through a flannel bag till very fine, and bottle it. It
will keep a fortnight or three weeks.
CORDIAL WATERS.
In making these articles, several things are necessary
to be observed, in order to bring them to their proper
state of perfection. 1st. If your still is an alembic,
fill the top with cold water when you set it on, and
close the bottom with stiff paste made of flour and wa-
ter. 2nd. If you use a hot still, when you put on the
top, dip a cloth in white lead and oil, and lay it close
over the edges, and a coarse cloth well soaked in wa-
ter on the top, and when it becomes dry from the heat
of the fire, wet it and lay it on again. It will require
but little fire, but it must be as clear as possible. 3rd.
All simple waters must stand two or three days before
they are bottled off, that the fiery taste which they
will naturally receive from the still may be fully
extracted.
Rose Water.
Gather roses when dry and full blown, pick off the
NEW FAMILY COOKERY.
227
leaves, and to each peck put a quart of water. Put
them into a cold still, and make a slow lire under it. ,
for the more gradually it is distilled, the better it will
be. Then bottle it, and in two or three days you may
cork it up for use.
Lavender Water
To each pound of lavender-neps put a quart of wa-
ter. Put them into a cold still, and make a slow fire
under it. Distil very slowly, and put it into a pot till
you have distilled all your water. Then clean out the
still, put your lavender-water into it, and distil it off
as slowly as before. Then bottle, and cork it. down
close, and set it by for use.
Peppermint ditto.
Gather the mint when full grown, and before it
seeds. Cut it in short lengths, put it into your still,
and cover it with water. Make a good fire under it.
and when it is near boiling, and the still begins to
drop, if you find the fire too hot, draw some away,
that the liquor may not boil over. The slower the
still drops, the clearer and stronger will be the water.
The next dav bottle it ofT, and after it has stood two
or three days, cork it close, and it will preserve its
strength a considerable time.
Penny-Royal ditto .
Gather your penny- royal full grown, but before it.
is in blossom. Fill your cold still with it, and put it
half full of water. Make a moderate fire under it, and
distil it off cold. Then put it into bottles, and after
two or three days, cork it up for use.
Cordial ditto.
Take lavender-cotton, horehound, wormwood, and
feverfew, of each three handsful ; rice, peppermint,
and Seville orange-peel of each one handful. Mix
G g 2
328
THE ECONOMIST ; OR,
them together, and steep them all night in red wine,
or the bottoms of strong beer. Then distill them pret-
ty quick in a hot still, and it will be a fine cordial to
take as bitters.
Surfeit Water.
Take Roman wormwood, scurvy-grass, brook-lime,
water-cresses, balm, sage, mint, rue, and chives, of
each one handful; poppies, if fresh, half a peck; but
if dry, half that quantity; cochineal and saffron, six-
penny-worth of each: anniseeds, carraway, coriander,
and cardamum seeds, of each an ounce ; two ounces of
scraped liquorice, split figs, and raisins of the sun
stoned, of each a pound, juniper-berries bruised, beat-
en nutmeg, mace bruised, and sweet fennel seeds also
bruised, of each an ounce; a few flowers of rosemary,
marigold, and sage. Put these into a large stone jar,
and pour on them three gallons of French brandy.
Cover it close, and let it stand near the fire for three
weeks, stirring it three times a week. Then strain it
off. Bottle your liquor, and pour on the ingredients a
quart more of French brandy. Let it stand a week,
stirring it once a day; then distil it in a cold still, and
you will have a fine white surfeit-water. Bottle it
close, and it will retain its virtues a long time.
Fever ditto.
Take six ounces of Virginia snake root, four ounces
of carduus seeds, and marigold flowers, and twenty
green walnuts; carduus, and poppy-waters, of each
two quarts, and two ounces of hartshorn. Slice the
walnuts, and steep all in the waters a fortnight. Then
add an ounce of treacle, and distil the whole in an
alembic well closed, as described in the introduction
to this section.
Angelica ditto.
Wash and cut some angelica leaves, and lay them
NEW FAMILY COOKERY.
329
to dry. When quite dry, throw them into an earthen
pot, and put to them four quarts of strong' wine lees.
Infuse it twenty-four hours, stirring it twice in that
time. Then put it into a warm still, or an alembic,
and draw it off. Cover your bottles with paper, prick
holes in it, and let it stand two or three days. Then
mix all together, sweeten it, and when settled, bottle
it, cork it close, and set it by for use.
Black Cherry Water.
Bruise well, six pounds of black cherries, and put to
them the tops of rosemary, sweet marjoram, spearmint,
angelica, balm, and marigold flowers, of each a hand-
ful ; dried violets an ounce, anniseeds, and sweet fen-
nel seeds, of each half an ounce bruised. Cut the herbs
small, mix all together, and distil them off in a cold
still.
Aqua Mirabilis.
Take cubebs, cardamums, galingals, nutmegs, mace,
cloves, and cinnamon, of each two drachms, and bruise
them small. Then take a pint of the juice of calen-
dine, half a pint each of the juices of spearmint, and of
balm, flowers of melilot, cowslip, rosemary, borrage,
bugloss, and marigolds, of each three drachms ; seeds
of fennel, coriander, and carraway, of each two
drachms; two quarts of the best sack, and a quart of
white wine ; brandy, the strongest angelica, and rose
water, of each a pint. Bruise the spices and seeds,
and steep them, with the herbs and flowers, in the
juices, waters, sack, white wine, and brandy, all night.
In the morning distil it in a common still pasted up,
and from this quantity you may draw off a gallon at
least. Sweeten to the taste with sugar-candy, bottle
it up, and keep it in a cool place.
330
the economist; or,
RULES FOR BREWING.
OBSERVATIONS-
In the first place it is necessary to observe that all
your vessels are very clean, and never use your tubs
for any other purpose except to make wines. If the
casks are empty, take out the head, and let them be
scrubbed clean with a hand-brush, sand, and fuller’s
earth. Put on the head again, and scald them well ;
throw a piece of unslacked lime into the barrel, and
bung it up close.
Take great care your casks are not musty, or have
any ill taste; if they have it is a hard Ihing to sweet-
en them again.
When barrels are empty, the cock-hole should have
a cork driven in, and the vent-peg hammered in tight,
to prevent their becoming musty.
Wash your casks with cold water before you scald
them, and they should lie a day or two soaking, clean
them well, and then scald them.
To cleanse a musty cask, dissolve a pound of bay-salt,
and half a pound of alum in water, and add as much
fresh dung from a milch cow as will make it thick, so
as just to pass through a funnel ; put it on the fire, and
stir it with a stick till near boiling, and then put it in
the cask, bung it close, shake it about for five minutes,
let it stand two hours, then take out the bung, and let
the vapour out; bung it down again, give it another
shaking, let it stand two hours more, and then rince
the cask with cold water till it comes out perfectly
clear. Have ready some water with half a pound of
bay-salt, and two ounces of alum boiled in it; serve
this as you did the first washing, and when emptied,
it will be fit for use.
There are two sorts of malt the one high, and the
NEW FAMILY COOKERY.
331
other low-dried. The former of these, when brewed,
produces a liquor of a deep brown colour; and the
low-dried, will produce a liquor of a pale colour. The
first is dried in such a manner as rather to be scorched
than dried, and is much less wholesome than the pale
malt. It has likewise been found by experience, that
brown malt, though it may be well brewed, will sooner
turn sharp than the pale; from whence, among other
reasons the latter is entitled to pre-eminence.
High-dried malt should not be used till it has been
ground ten days or a fortnight, as it will then yield
much stronger liquor than from the same quantity
ground but a short time before it is used. On the con-
trary, pale malt, which has not received much of the
fire, must not remain ground above a week before it
is used.
The newest hops are by far the best. They will,
indeed, remain good for two years, but after that they
begin to decay, and lose their flavour, unless great
quantities are kept together.
For strong October, five quarters of malt and twen-
ty-four pounds of hops, to three hogsheads. This will
afterwards make two hogsheads of good keeping table
beer, by allowing five pounds of hops to it.
For middling beer, a quarter of malt makes a hogs-
head of ale, and one of small beer; or three hogsheads
of good table beer, allowing eight pounds of hops.
This will keep all the year. Or it will make twenty
gallons of strong ale, and two hogsheads of table beer
that will keep good the whole year.
If you intend your ale to keep a long time, allow a
pound of hops to each bushel of malt; if to keep six
months, five pounds to a hogshead ; if for present use,
three pounds to a hogshead ; or for small brewings,
allow half a pound to a bushel of malt.
River water is mostly preferred for brewing, and
should be procured as clear as possible.
Water naturally hard, may be softened in some de-
332
THE economist; or.
gree, by exposing it to the air and sun, and infusing
in it some pieces of soft chalk; or boil a quantity ot
bran in the water to be poured on the malt, which
will take off part of its sharpness, and make it extract
the virtues of the malt much better.
Ale and Table Beer.
When the first copper of water boils, pour it into
your mash-tub, and let it be cool enough to see your
face in it; then put in the malt, and mash it well ;
have a copper of water boiling in the mean time, and
when the malt is well mashed, fill your mash-tub, stir
it well again, and cover it over with sacks. Let it
stand three hours; set a broad shallow tub under the
cock, let it run very softly, and if it is thick throw it in
again till it runs fine ; throw a handful of hops in the
under tub, let the mash run into it, and fill your tubs
till all is run off. Have water boiling in the copper,
and lay as much more on as you have occasion for, al-
lowing one third for boiling and waste. Let that
stand an hour, boiling more water to fill a mash-tub
for table beer ; (let the fire down a little,) and put it
into tubs enough to fill your mash-tub. Let the se-
cond mash be run off, and fill your copper with the
first wort; put in part of your hops, and make it boil
quick; about an hour is long enough; when it is half
boiled, throw in a handful of salt. Have a clean
white wand, and dip it into the copper, and if the
wort feels clammy it is boiled enough; slacken your
fire, and take out the wort. Have ready a large tub,
put two sticks across, and set your straining basket on
the sticks over the tub, then strain the wort through
it. Put the other wort in to boil with the rest? of the
hops ; let your mash be covered again with water, and
thin your wort that is cooled in as many things as you
can, for the thinner it lies, and the quicker it cools,
the better. When quite cool, put it into the tunning
tub. Throw a handful of salt into each boil. When
NEW FAMILY COOKERY.
333
the mash has stood an hour, draw it off, then fill your
mash with cold water, take off the wort in the copper,
and order it as before. When cold, add to it the first
in the tub, so on, as you empty one copper lill the
other; boil your table beer well. Let the last mash
run off, and when both are boiled with fresh hops, or-
der them as the two first boilings; when cool, empty
the mash-tub, and put the table beer to work there.
When cool enough, work it ; set a wooden bowl full
of yeast in the beer, and it will work over with a little
of the beer in the boil. Stir your tun up every twelve
hours, let it stand two days, then tun it, taking off the
yeast. Fill your vessels, and save some to make good
the waste, let it stand till it has done working; lay
on the bung slightly for a fortnight; then stop it as
close as you can. Have a vent-peg at the top of the
barrel; in warm weather open it; and if your beer
hisses, as it often will, leave it loose till it has done,
then stop it up close again.
If your copper will allow of it ; boil all your ale at
once, if not, in as few boilings as possible.
If your beer is not fine when you tap it for use,
draw off a gallon, and set it on the fire, with two
ounces of isinglass, cut small and beat. Dissolve it in
the beer over the fire; when it is all melted, let it
stand till cold, and pour it in at the bung, which must
lay loose on till it has done fermenting ; then stop it
up close for a month.
Fine Welch Ale.
Pour on four bushels of line pale malt, twenty-one
gallons of hot water (but not boiling). Let it stand
three hours closely covered, in the mean time, infuse
two pounds of hops in a little hot water, run the wort
upon them, and boil the whole three hours, then strain
off the hops.
Let the wort stand till sufficiently cool to receive
the yeast, of which put in a quart. Mix it well and
334 the economist ; or,
often. When the wort has done working, (generally
on the third day), the yeast will sink a little in the
middle, then remove it, and tun the ale, as it works
out. Pour in a quart at a time very gently. Lay pa-
per over the bung-hole three or four days before you
close it up.
Brew table beer from the grains, as before directed.
To restore Beer that has turned sour.
To a kilderkin of beer throw in a quart of oatmeal ;
lay the bung on loose two or three days, then stop it
down close, and let it stand a month. Or throw in a
piece of chalk the size of a turkey’s egg, and proceed
in the same manner.
To make stale Beer drink new.
Stamp green horehound, strain the juice, and put a
spoonful to a quart of beer ; cover it, and let it stand
two hours.
To refine Beer or Cider.
Dissolve two ounces of isinglass in a quart of the li-
quor, whisk it well, and then add more of the liquor,
with a tea-spoonful of pearl-ash, one ounce of calcined
salt of tartar, and as much burnt alum powdered.
Mix all well together, then pour it into the cask, and
stir it well about with a clean stick ; close it, and in
three or four days it will be quite fine.
To make Yeast.
Take a tea-cup full of split or bruised peas, pour on
them a pint of boiling water, and set them in a vessel
twenty-four hours on the hearth, or in any other warm
place; this water will be a good yeast, and have a
froth on its top next morning. This recipe must prove
highly serviceable where yeast is not easily obtained.
Tnt/srjup.
Plate /?.
tlOOSO.
Rabbi/: tor Boiling.
[Voodoo rl or Sni/ie.
Partridge M or Pkesanl
Rabbit tor Roasting ■
NEW FAMILY COOKERY.
335
TRUSSING of POULTRY, &c.
OBSERVATIONS.
It is necessary, that the cook should be acquainted
with this preparation for the culinary art ; as in the
country, where poultry are kept by families for their
own consumption, it becomes part of her business to
prepare them entirely for the table. By following1 the
directions here given, she will soon become mistress
of this indispensable qualification.
Turkey.
Pick it, break the leg-bone close to the foot, and
draw out the strings from the thigh, for which purpose
you must fix the foot on a hook fastened in the wall.
Out off the neck close to the back; leaving the crop
skin sufficiently long to turn over the back. Then
take out the crop, and loosen the liver and gut at the
throat end with your middle finger. Then cut off the
vent, and take out the gut. Pull out the gizzard with
a crooked, sharp-pointed iron, and the liver will soon
follow; but be careful not to break the gall. Wipe
the inside perfectly clean with a wet cloth ; then cut
the breast-bone through on each side close to the back,
and draw the legs close to the crop. Then put a cloth
on the breast, and beat the high bone down fiat with
a rolling pin. If it is for boiling, cut the legs off ; then
put your middle finger into the inside, raise the skin of
the legs, and put them under the apron of the turkey.
Put a skewer into the joint of the wing, and the mid-
dle joint of the leg, and run it through the body and
the other leg and wing. The liver and gizzard rtfust
be put in the pinions ; but first open the gizzard and
take out the filth, and the gall of the liver. Then
turn the small end of the pinion on the back, and tie r
330
THE ECONOMIST ; OR,
packthread over the ends of the legs to keep them in
their places. If it is for roasting, leave the legs on,
put a skewer in the joint of the wing, tuck the legs
close up, and put the skewer through the middle of
the legs and body. On the other side, put another
skewer in at the small part of the leg, put it close on
the outside of the sidesman, and put the skewer
through, and the same on the other side. Put the giz-
zard and the liver between the pinions, and turn the
point of the pinion on the back. Then put, close
above the pinions, another skewer through the body
of the turkey. See plate 10.
Turkey-poults must be trussed as follows: take the
neck from the head and body, but do not remove the
neck skin. Draw it in the same manner as a turkey.
Put a skewer through the joint of the pinion, tuck the
legs close up, run the skewer through the middle of
the leg, through the body, and so on the other side.
Cut off the under part of the bill, twist the 6kin of the
neck round, and put the head on the point of the
skewer, with the bill end forwards. Another skewer
must be put in the sidesman, and the legs placed be-
tween the sidesman and apron on each side. Pass the
skewer through all, and cut off the toe-nails. It is
common to lard them on the breast. The liver and
gizzard may be used or not, as you like.
Fowls and Chickens.
Follow the directions given for trussing turkies, ex-
cept drawing the strings from the legs, for which
there will be no occasion, unless the fowl is old, and
instead of cutting off the legs, only cut off the claws
at the first joint of the toes, or cutting the sides of the
breast hear the back. If for boiling, put your finger
inside, raise the skin of the legs, cut a hole, and put
the legs under.
Geese.
Having picked and stubbed your goose clean, cut
NEW FAMILY COOKERY.
337
the feet off at the joint, and the pinion off at the first
joint. Cut off the neck almost close to the back ; but
leave the skin of the neck long- enough to turn over
the back. Pull out the throat, and tie a knot at the
end. With your middle finger loosen the liver and
other matters at the breast end, and cut it open be-
tween the vent and the rump. Having done this,
draw out all the entrails, excepting the soul. Wipe it
out clean with a wet cloth, and beat the breast bone
flat with a rolling-pin. Put a skewer into the wing,
and draw the legs close up. Put the skewer through
the middle of the leg, and through the body, and the
same on the other side. Put another skewer in the
small of the leg, tuck it close down to the sidesman,
run it through, and do the same on the other side.
Cut off the end of the vent, and make a hole large
enough for the passage of the rump, as by that means
it will much better keep in the seasoning. See plate 1 1 .
Ducks are stuffed in the same manner, except that
the feet must be left on, and turned close to the legs.
Pigeons.
Pick them, and cut off the neck close to the back,
take out the crop, cut off the vent, and draw out the
guts and gizzards, but leave the liver, for a pigeon has
no gall. If they are to be roasted, cut off the toes, cut
a slit in one of the legs, and put the other through it.
Draw the leg tight to the pinion, put a skewer through
the pinions, legs, and body, and with the handle of the
knife break the breast flat. Clean the gizzard, put it
in one of the pinions, and turn the points on the back.
If for a pie, or to be stewed or boiled, cut the feet off
at the. joint, turn the legs, and stick them in the sides
close to the pinions. See plate 11.
Wild Fowl.
Having picked them clean, cut off the neck close to
the back. Cut off the pinions at the first joint, then
h h
338
THE ECONOMIST ; OR,
cut a slit between the vent and the rump, and draw
them. Clean them properly with the long- feathers of
the wing-, cut off the nails, and turn the feet close to
the legs. Put a skewer in the pinion, pull tiie legs
close to the breast, and run the skewer through the
leas, body, and the other pinion. First cut off the
vent, and'then put the rump through it. The directi-
ons here given are to be followed in trussing e very-
kind of wild fowl.
Woodcocks and Snipes.
As these birds are remarkably tender to pick, espe-
cially if not quite fresh, the greatest care must be taken
how vou handle them ; for even the heat of the hand
will sometimes take off the skin, which will destroy
the beautiful appearance of the bird. Having picked
them clean, cut the pinions of the first joint, and with
the handle of a knife beat the breast bone flat. Turn
the legs close to the thighs, and tie them together at
the joints. Put the thighs close to the pinions, put a
skewer into the pinions, and run it through the thighs,
body, and the other pinion. Skin the head, turn it,
take out the eyes, and put the head on the point of the
skewer, with the bill close to the breast. Remember,
that these*birds must never be drawn. See plate 11 .
Pheasants and Partridges.
When picked, cut a slit in the back of the neck, take
out the crop, and loosen the liver and gut next to the
breast with your fore-finger, then cut ofl‘ the vent, and
draw them. Cut off the pinion at the first joint, and
wipe out the inside with the pinion you have cut off.
Beat the breast bone flat, put a skewer in the pinion,
and bring the middle of the legs close. Then run the
skewer through the legs, body, and the other pinion,
twist the head, and put it on the end of the skewer,
with the bill fronting the breast. Put another skewer
into the sidesman, and put the legs close on each side
the apron, and then run the skewer through all. Or
NEW FAMILY COOKERY.
339
the leg's of partridges may be crossed on the breast.
Jf they are for boiling, put the legs in the same manner
jis in trussing a fowl. Sec plate 12.
Larks.
Pick them, cut off their heads, and the pinions of
the first joint. Beat the breast-bone flat, turn the feet
close to the legs, and put one into the other. Draw
out the gizzard, and run a skewer through the middle
of the bodies. Tie the skewer fast to the spit when
you put them down to roast.
Wheat-ears and other small birds, the same.
Hare, Fawn, and Rabbit.
Cut off the legs at the first joint, raise the skin off the
back, and draw it over the hind legs. Leave the tail
whole, draw the skin over the back, and slip out the
fore legs. Cut the skin off the neck and head ; but
leave the ears on, and skin them. Take out the liver,
lights, &c. and draw the gut out of the vent. Cut the
sinews that lie under the hind legs, bring them up to
the fore legs, put a skewer through the "hind leg, then
through the fore leg under the joint, run it through
the body, and do the same on the other side. Put
another skewer through the thick part of the hind legs
and body, put the head between the shoulders, and run
a skewer through to keep it in its place. Put a skewer
in each ear to make them stand erect, and tie a string
round the middle of the body over the legs to keep
them in their place. A fawn must be trussed in the
same manner, except that the ears must be cut off.
Rabbits are cased much in the same way, only cut-
ting off the ears. Cut open the vent, slit the legs an
inch on each side the rump. Make them lie flat, and
bring the ends to the fore legs. Put a skewer into tire
hind leg, then through the fore leg and body; bring
the head round, and put it on the skewer. To roast
two together, truss them at full length with six
skewrers run through them both.
340
THE economist; or,
CARVING IN GENERAL.
OBSERVATIONS.
A knowledge of the art of carving, is essentially
necessary to the mistress of a family, particularly when
presiding at a table with guests. The following in-
structions, accompanied with plates of the principal
articles : will, it is presumed, enable her to exercise this
useful and polite qualification, with ease and dex-
terity.
A Cod’s Head.
This dish in its proper season, is esteemed a great
delicacy ; it should lie cut out with a fish-trowel, the
parts about the back-bone and the shoulders are ac-
counted the best. Cut a piece off quite down to the
bone, in the direction of a, 6, c, d, putting in the trow-
el at a, c, observing with each piece, to help a part of
the sound. There are several delicate parts about the
head ; the jelly part lies about the jaw-bone, and is es-
teemed very fine, and the firm parts will be found
within the head. See plate 5.
A piece of boiled Salmon.
The fattest and richest part of salmon is the belly ;
divide the back from the belly at the parting, and give
to those who like both, a thin slice of each. Most
people who are fond of salmon generally like the skin,
therefore cut the slices thin with the skin on.
A half Calf’s Head.
Begin by cutting the llesh quite along the cheek
bone in the direction a, b, from whence several hand
some slices may be taken. In the fleshy part, at the end
of the jaw-bone, lies part of the throat sweetbread,
which may be cut into, in the line c, d, and which is
/ ‘/ate 5.
C a/'i 7/:y.
r~
K'lye Bone of Beef?
J /IuB ’ Salts ffc’ad.
'
'B/rast of Veal.
Carving.
folate 6.
Shoufr/er af ' Mu/forn. AC /.
()uaj-ter of Lamb
NEW FAMILY COOKERY.
341
esteemed the best part in the head. Many like the
eye, which is to be cut from its socket e, by forcing1
the point of the knife down to the bottom of one edge
of the socket, and cutting quite round, keeping the
point of the knife slanting towards the middle, so as to
separate the meat from the bone. The palate is also
reckoned very delicate by some: it lays on the under-
side of the roof of the mouth, is a wrinkled, white,
thick skin, arid may be easily separated from the bone
by a knife, by raising the head with your left hand.
There are also some nice tender bits on the under-side,
covering the under-jaw, and some delicate, gristly fat,
to be pared off about the ear. When you serve any
person with a slice of the head, enquire whether they
chase any of the tongue and brains, which are gene-
ral!}1 served up in a separate dish. A slice from the
thick part of the tongue, near the root, is the best.
See plate 6.
Edge-bone of Beef.
Take off a slice near an inch thick, all the length
from a, to b, and then help your guests; the soft mar-
row-like fat is situated at the back of the bone below
c, the solid fat will be duly portioned, from its situa-
tion with each slice cut. The skewer with which the
meat is held together while boiling, should be remo-
ved before the meat is served up, but as some articles
require one to be left in, a silver skewer should be
employed for that purpose. See plate 5.
Shoulder of Mutton.
No. 1. — Cut to the bone in the direction of a to 6.
The prime part of the fat lies in the outer edge, and
must be thinly sliced in the direction of e. When the
company is large, and it becomes necessary to have
more meat than can be cut as above directed, some
fine slices may be cut out on each side of the blade-
bone, in the direction c, d. See plate 6.
h h 3
the economist; or,
'Ido
C» I M
No. 2, represents the under-side, where there are
two parts very full of gravy, and such as many prefer
to the upper-side. One is a deep cut, in the direction
/, g, accompanied with fat, and the other all lean, in a
line from h, to i, The parts about the shank are
coarse and dry; but yet some prefer these to the rich
and more juicy parts. See plate 7.
Leg of Mutton.
Whether mutton is esteemed the best, and may be
known by a lump of fat at the edge of the broadest
part, as at a, the linest slices are situated in the centre
at b. At b, put your knife in, and cut thin slices, in
the direction of c. As the outside is seldom fat enough,
cut some from the side of the broad end, in neat slices,
from e to /. Some persons prefer the knuckle, the
question should, therefore, be always asked. On the
back of the leg' there are several fine slices, for which
purpose turn it up, and cut the meat out lengthways.
The cramp-bone is generally esteemed a delicacy ; to
cut it out, take hold of the shank with your left-hand,
cut down to the thigh-bone at d, and pass the knife
under the bone, in the direction of d, g. See plate 6.
Saddle or Chine of Mutton.
This consists of the two loins together, the back-
bone running down the middle to the tail. When you
carve it you must cut a long slice in either of the
fleshy parts, on the side of the back-bone, in the di-
rection a, b. Many are fond of the tail, and it may be
easily divided into pieces, by cutting between the
joints, which are about an inch apart. See plate 7.
A Fore-Quarter of Lamb.
This joint is always roasted, and when it comes to
table, separate the shoulder from the breast and ribs,
by passing the knife under, in the direction a, b, c, d.
The shoulder being off, squeeze the juice of a lemon.
Plate y.
Ct
an\
wy.
SAi'uldtr of Mutton .1 Ts.
( V/ U/ & or ' A fu/s< // .
Brisket ok Beef
NEW FAMILY COOKERY. 343
or Seville orange, upon the part it was taken from, a
little salt added, and the shoulder replaced. The
gristly part must then be separated from the ribs in
the line c, e. The ribs are most esteemed, and one,
two, or more, may be easily separated from the rest,
but, if any prefer the gristly part, that is likewise easily
divided. If it is grass-lamb that runs large, the shoul-
der must be put into another dish, and carved in the
same manner as a shoulder of mutton. See plate 6.
Sirloin of Beef.
This should be cut in slices, either on the outside
down to the bone, in the direction a, b, or cut in the
middle of the most fleshy part in the line c, d. Cut
slices of the inside likewise, for those who prefer it,
and with each slice give some of the soft fat. Sec pi. 7.
Brisket of Beef.
Is always boiled, and must be cut longways, quite
down to the bone, after having cut off the lirst slice,
which must be pretty thick. The fat cut With this
slice is a firm gristly fat but a softer fat is found un-
derneath for those who prefer it.
Fillet of Veal.
This part of the calf is the same as that called the
round or buttock in the ox. As many prefer the out-
side, the question should be asked before any one is
helped. If no one chooses the first slice, lay it in the
dish, and the second cut will be white and delicate.
A fillet of veal is always stuffed, under the skirt, with
a pudding, or forcemeat. This you must cut deep into,
in a line with the surface of the fillet, and take out a
thin slice. This, and a thin slice of fat cut from the
skirt, must be given to each person at table. It is
the best way to have the bone taken out.
344
THE ECONOMIST ; OR,
Round or Buttock of Beef.
The bone of this joint is always removed, and is cut
in the same manner as a fillet of veal.
Breast of Veal.
Cut it across quite through, dividing the gristles
from the rib-bones. The brisket may be cut as want-
ed, as some prefer that part to the ribs. To divide
the ribs, nothing more is required, than to put the
knife in at the top between any two, and continue
downwards till they are separated. Give a piece of^
the sweet-bread to every one you help.
Spare-rib of Pork.
Is carved by cutting out slices in the thick part at
the bottom of the bones. When the fleshy part is all
cut away, the bones, which are esteemed very sweet
picking, may be easily separated. Few people admire
pork-gravy, it being too strong for most stomachs.
Haunch of Venison.
Cut it across down to the bone, in the line b, c, a,
then turn the dish with the end d, towards you, put in
the point of the knife at c, and cut it down as deep as
you can in the direction c, d. Having cut it thus, you
may cut as many slices as are necessary, either on the
right or left. As the fat lies deeper on the left be-
tween b, and d, to those who are fond of fat, the best
flavoured and fattest slices will be found on the left of
the line c, d, supposing the end d, turned towards
you. With (jach slice of lean add a proper proportion
of fat, and put a sufficient quantity of gravy into each
plate. Sec plate 8.
• A Ham.
Is cut two ways, either across in the line a, b, or in
the circular line in the middle, taking out a small piece
as at c, and cutting thin slices in a circular direction,
Flate
Haunch of Venison
I
A Hanv.
froose.
Carving
Plate <?.
Coiled Cowl.
HaT'e.
i
Roast Fowl.
Fed Bone.
NEW FAMILY COOKERY. 345
thus enlarging1 it by degrees. This last method pre-
serves the gravy, and keeps it moist. See plrte 8.
A Hare.
The best way of cutting up a hare, is to put the
point of the knife under the shoulder at g, and cut
through all the way down to the rump, on one side of
the back-bone, in the line g, h. Cut it in the same
manner on the other side, by which means the body
will be nearly divided into three. You may now cut
the back through the back-bone, into several small
pieces, more or less, in the lines i, k. The back is
esteemed the most delicate. When you help to a
part of the back, give with it a spoonful of the pudding.
Having separated the legs from the back-bone, they
are easily cut from the belly. The flesh of the leg is
next in estimation to the back. The shoulder must
be cut off in the circular dotted line e, f, g. A whole
leg of a large hare, is too much to be given to any per-
son at one time, it should therefore be divided. The
best part of the leg is the fleshy part of the thigh at h,
which should be cut off. Before you dissect the head,
cut off the ears at the roots, as many people are fond
of them when they are roasted crisp. The head must
then be divided in this manner : put it on a plate, so as
to have it under hand, and turning the nose towards
you, hold it steady with your fork, so that it may not
slip from under the knife. Then put the point of the
knife into the skull between the ears, and by forcing
it down, as soon as it has made its way, the head may
be easily divided into two, by forcing the knife, with
some degree of strength, quite down through the nose
to n.
The method of cutting up a hare as here laid down
can only be effected when the hare is young. If it is
an old one, the best method is, to put. your knife pret-
ty close to the back-bone, and cut off the leg ; but, as
the hip-bone will be in your way, turn the back of the
346
THE ECONOMIST ; OR,
hare towards you, and endeavour to hit the joint
between the hip and the thigh-bone. When you have
separated one, cut off the other; and then cut a long
narrow slice or two on each side of the back-bone, in
the direction g, h. Then divide the back-bone into
two, three, or more parts, passing your knifo between
the several joints of the back. See plate 9
Sucking Pig.
A pig is seldom sent to table whole, the head is cut
off by the cook, and the body split down the back, and
served up with the jaws and ears.
Separate a shoulder from the carcase on one side by
passing the knife under it, in a circular direction ; se-
parate the leg in the same manner, in the direction of
a, b, c. The purest part in the pig is the triangular
piece of the neck, which may be cut off in the directi-
on of d, e. The next best part are the ribs, which may
be divided in the lines f, g, &c. See plate 4.
Goose.
Put the neck end of the goose before you, and begin
by cutting two or three long slices, on each side of the
breast, in the lines a, b, quite to the bone. Take off
the leg, by turning the goose upon one side, putting
the fork through the small end of the leg-bone, press-
ing it close to the body, which, when the knife has
entered at d, will easily raise the joint. Pass the knife
under the leg, in the direction d, e. Proceed to take
off the wing, by passing the fork through the small end
of the pinion, pressing it close to the body, entering
the knife at c, and passing it under the wing in the di-
rection c, d. This is a nice thing to hit, and can be
acquired only by practice. When you have taken off
the leg and wing on one side, do the same on the
other. Cut off the apron in the line e,f, g ; the mer-
ry-thought in the line i, h. All the other parts are to
be taken off in the same manner as directed for a fowl
Carvinq
Plate 70.
Pheasant.
lartr'idqe .
Hdgeons.
NEW FAMILY COOKERY.
34/
in the following article. A goose is seldom quite dis-
sected like a fowl, unless the company is large. 1 he
parts of a goose most esteemed, are slices from the
breast, the fleshy part of the wing, which may be di-
vided from the pinion; the thigh-bone, or drumstick,
as it is called, the pinions, and the side-bones, bee
plate 8.
Roast Fold, or Turkey.
The most convenient method of cutting up a fowl,
is to lay it in your plate, and, as you separate the joints
in the lines a, b, c, put them into the dish, i he le^=,
wings, and merry- thought being removed in the same
manner as directed for cutting up a goose ; next cut
off the neck bones, by putting in the knife at d, and
passing it under the long broad part of the bone in the
fine a, 6, then lifting it up, and breaking it of. at the
shorter part of the bone, which adheres to the breast-
bone. All the parts being thus separated from the
carcase, divide the breast from the back, by cutting
through the tender ribs on each side, from the neck
quite down to the tail. Lay the back upwards on your
Slate fix your fork under the rump, and placing the
SJVof the knife in the line b, e, f, and pressing it
down, lift up the tail, or lower part of the backhand
it win readily divide with the help ot your knife, in
the line b e f. Then lav the lower part of the back
upwards in your plate, with the rump from ,ou, and
"K off the side-bones, or sidesmen as they ®re gene-
rally called, by forcing the knife through the bone m
the\ine/, c, when your fowl will be completely cut
up A turkey is cut up in the same manner as a fowl,
Siept that the breast should be cut out m slices A
boHed fowl is cut up as a roasted one. See plate 9.
A Pheasant.
in the representation here given, the bird appears
in a proper state for the spit, with the bead tucked un-
der one of the wings. When laid in the dish, the
348
THE ECONOMIST ; OR,
skewers drawn, and the bird carried to table, it must
be carved as follows : fix your fork in the breast, just
below the merry-thought, by which means you will
have a full command of the bird, and can turn it as you
think proper. Slice down the breast in the lines a, b,
and then proceed to take off the leg- on one side, in
the direction d, e. This done, cut off the wing- on the
same side, in the line c, d. When you have separated
the leg- and wing on one side, do the same on the
other, and then cut off, or separate from the breast-
bone, on each side of the breast, the parts you before
sliced or cut down. Be very attentive in taking off
the wing. Cut it in the notch c, for if you cut it too
near the neck, as at a, you will find yourself interrupted
by the neck-bone, from whence the wing must be se-
parated. Having done this, cut off the merry-thought
in the line /, g, by passing the knife under it towards
the neck. With respect to the remaining parts, they
are to be cut up in the same manner as directed for a
roast fowl. The parts most admired in a pheasant are,
first, the breast, then the wings, and next the merry-
thought. See plate 10.
Partridge.
The partridge is here represented as just taken from
the spit ; but before it is served up, the skewers must
be withdrawn. Cut it up in the same manner as a
fowl. The wings must be taken off in the lines a, b,
and the merry-thought in the line c, d. The prime
parts of a partridge are, the wings, breast, and merry-
thought. The wing is considered as the best, and the
tip of it reckoned the most delicate morsel of the whole.
See plate 10.
Pigeons.
This bird is represented back and front. See plate
10. Pigeons are sometimes cut up in the same manner
as chickens. But as the lower part, with the thi^h, is
NEW FAMILY COOKERY.
349
in general most preferred, and as, from its small size,
half a one is not too much for some appetites, they
are seldom carved now, otherwise than by fixing- the
fork at the point a, entering- the knife just before it,
and dividing- the pig-eon into two, cutting away in the
lines a, b, and a, c .
A
MONTHLY CALENDAR
Of the various Articles in Season throughout the
Year.
JANUARY
Meat. Beef, Mutton, House-Lamb, Yeal, Pork.
Poultry and Game. Pheasant, Partridge, Rabbits,
Hares, Woodcocks, Snipes, Turkeys, Capons, Pullets,
Fowls, Chickens, Tame Pigeons.
Fish. Carp, Tench, Perch, Lampreys, Eels, Craw-
fish, Cod, Soles, Flounders, Plaice, Turbot, Thorn-
back, Skaite, Sturgeon, Smelts, Whitings, Lobsters,
Crabs, Prawns, Oysters.
Vegetables. Cabbage, Savoys, Coleworts, Sprouts,
Brocoli purple and white. Spinach, Lettuces, Cresses,
Mustard, Rape, Radish, Turnips, Tarragon, Sage,
Parsnips, Carrots, Potatoes, Scorzonera, Skirrets,
Cardoons, Beets, Parsley, Sorrel, Chervil, Celery,
Endive, Mint, Cucumbers, Thyme, Savoury, Pot-Mar-
joram, Hysop, Salsifie, to be had though not in season,
Jerusalem Artichokes, Asparagus, Mushrooms.
Fruit. Apples, Pears, Nuts, Almonds, Medlars, Ser-
vices, Grapes.
[ i
350
THE economist ; or,
FEBRUARY.
Meat. The same as in January.
Poultry, 8fc. The same, with the addition of Tame
Babbits.
Fish. As in January.
Vegetables. As last month, with the addition of for-
ced Radishes.
Fruit. Apples, Pears, Grapes
MARCH.
Meal. As last month.
Poultry, (Spc. Turkeys, Pullets, Fowls, Chickens,.
Capons, Ducklings, Pigeons, Tame Rabbits.
Fish. Carp, Tench, Turbot, Thornback, Skaite, Eels,
Mullets, Plaice, Flounders, Lobsters, Soles, Whitings,
, Crabs, Craw-fish, Prawns.
Vegetables. Carrots, Turnips, Parsnips, Jerusalem
Artichokes, Onions, Garlic, Shalots, Brocoli, Cardoons,
Beets, Parsley, Fennel, Celery, Endive, Tansey, Rape,.
Radishes, Turnips, Tarragon, Mint, Burnet, Thyme,
Winter-Savoury, Coleworts, Borecole, Cabbages, Sa-
voys, Spinag-c, Mushrooms, Lettuces, Chives, Cresses,
Mustard, Pot- Marjoram, Hysop, Fennel, Cucumbers,
Kidney-beans.
Fruit. Apples, Pears, Forced Strawberries.
APRIL.
Meat. Beef, Mutton, Veal, Lamb.
Poultry, $c. Pullets, Fowls, Chickens, Ducklings,
Pigeons, Rabbits, Leverets.
Fish. Carp, Chub, Tench, Trout, Craw*-fish, Skaite,
Salmon, Soles, Turbot, Mullets, Smelts, Herrings,
Crabs, Lobsters, Prawns.
Vegetables. Coleworts, Sprouts, Brocoli, Spinage,
Fennel, Parsley, Chervil, Young Onions, Celery, En-
dive, Sorrel, Burnet, Tarragon, Radishes, Lettuces,
Small S iilad, Thyme, all sorts of Pot-Herbs.
Fruit. Apples, Pears, Forced Cherries, and Apricots
for Tarts.
\
NEW FAMILY COOKERY.
351
MAY.
Meat. The same as last month.
Poultry , Sfc. Pullets, Fowls, Chickens, Green Geese,
Ducklings, Turkey Poults, Rabbits, and Leverets.
Fish. Carp, Tench, Eels, Trout, Salmon, Turbot,
Chub, Soles, Herrings, Smelts, Lobsters, Craw-fish,
Crabs, Prawns.
Vegetables. Early Potatoes, Carrots, Turnips, Ra-
dishes, Early Cabbages, Cauliilowers, Artichokes, Spi-
llage, Parsley, Sorrel, Mint, Purslane, Fennel, Cresses,
Mustard, Lettuces, all small Sallads, Herbs, Thyme,
Savory, all other sweet Herbs, Peas, Beans, Kidney
Beans, Asparagus, Tragopogon, Cucumbers, &c.
Fruit. Apples, Pears, Strawberries, Cherries, Me-
lons, Green Apricots, Currants, and Gooseberries.
JUNE.
Meat. Beef, Mutton, Veal, Lamb, Buck Venison,
Poultry, fyc. Fowls, Pullets, Chickens, Ducklings,
Green Geese, Turkey Poults, Plovers, Wheat-Ears,
Leverets, and Rabbits.
Fish. Trout, Carp, Tench, Pike, Turbot, Salmon,
Eels, Soles, Mullets, Mackarel, Herrings, Smelts,
Lobsters, Craw-fish, Prawns.
Vegetables. Carrots, Turnips, Potatoes, Parsnips,
Radishes, Onions, Peas, Beaus, Asparagus, Kidney
Beans, Artichokes, Cucumbers, Lettuce, Spinage, Pars-
ley, Purslane, Rape, Cresses, all other small Sallading,
Thyme, all sorts of Pot-Herbs.
Fruit. Cherries, Strawberries, Gooseberries, Cur-
.rants. Apricots, Apples, Pears, some Peaches, Necta-
rines, Grapes, Melons, Pine Apples.
JULY.
Meat. The same as in last month.
Poultry, Sfc. Pullets, Fowls, Chickens, Pigeons,
Green Geese, Ducklings, Turkey Poults, Ducks, Phea-
sants, Wheat-Ears, Plovers, Leverets, Rabbits.
i i 2
352
THE ECONOMIST ; OR,
Fish. Cod, Haddock, Mullets, Mackarel, Teneh,
Pike, Herrings, Soles, Plaice, Flounders, Eels, Skaite,
Lobsters, Thornback, Salmon, Carp, Prawns, Crawfish.
Vegetables. Carrots, Turnips, Potatoes, Radishes,
Onions, Garlic, Rocombole, Mushrooms, Scorzonera,
Sahifie, Cauliflowers, Cabbages, Sprouts, Artichokes,
Celery, Endive, Finocha, Chervil, Sorrel, Purslane,
Lettuce, Cresses, all small Sallad Herbs, Mint, Balm,
Thyme, all other Pot Herbs, Peas, Beans, Kidney
Beans.
Fruit. Apples, Pears, Cherries, Peaches, Nectarines,
Plumbs, Apricots, Gooseberries, Strawberries, Rasp-
berries, Melons, Pine Apples.
AUGUST.
Meal. The same as in the two last months.
Poultry, fyc. The same as in the last month.
Fish. Cod, Haddock, Flounders, Plaice, Skaite,
Thornback, Mullets, Mackarel, Herrings, Pike, Carp,
Eels, Lobsters, Craw-fish, Prawns, Oysters.
Vegetables. Carrots, Turnips, Potatoes, Radishes,
Onions, Garlic, Shalots, Scorzonera, Salsifie, Peas,
Beans, Kidney Beans, Mushrooms, Artichokes, Cabbage,
Cauliflowers, Sprouts, Beets, Celery, Endive, Finocha,
Parsley, Lettuces, all sorts of Small Sallad, Thyme,
Savoury, Marjoram, all sorts of Sweet Herbs.
Fruit. Peaches, Nectarines, Plumbs, Cherries, Ap-
ples, Pears, Grapes, Figs, Filberts, Mulberries, Straw-
berries, Gooseberries, Currants, Melons, Pine Apples.
SEPTEMBER.
Meat. Beef, Mutton, Lamb, Veal, Pork, Buck Ve-
nison.
Poultry, 8fc. Geese, Turkies, Teals, Pigeons, Larks,
Pullets, Fowls, Hares, Rabbits, Chickens, Ducks, Phea-
sants, Partridges.
Fish. Cod, Haddock, Flounders, Plaice, Thorn-
backs, Skaite, Soles, Salmon, Carp, Tench, Pike, Lob-
sters, Oysters.
NEW FAMILY COOKERY.
353
Vegetables. Carrots, Turnips, Potatoes, Shalots,
Onions, Leeks, Garlic, Scorzonera, Salsilie, Peas, Beans,
Kidney Beans, Mushrooms, Artichokes, Cabbages,
Sprouts, Cauliflowers, Cardoons, Endive, Celery, Pars-
ley, Finocha, Lettuces, and small Sallad, Chervil, Sor-
rel, Beets, Thyme, and all sorts of Soup Herbs
Fruit. Peaches, Plums, Apples, Pears, Grapes, Wal-
nuts,Filberts, Hazel Nuts, Medlars, Quinces, Lazaroles,
Currants, Morelia Cherries, Melons, Pine Apples.
OCTOBER
Meat. Beef, Mutton, Lamb, Veal, Pork, Doe Veni-
son.
Poultry, &;c. Geese, Turkies, Pigeons, Pullets,
Fowls, Chickens, Rabbits, Wild ducks. Teals, Widge-
ons, Woodcocks, Snipes, Larks, Dotterels, Hares, Phea-
sants, Partridges.
Fish. Dorees, Halibuts, Bearbet, Smelts, Brills,
Gudgeons, Pike, Carp, Tench, Perch, Salmon Trout,
Lobsters, Cockles, Muscles, Oysters.
Vegetables. Cabbages, Sprouts, Cauliflowers, Arti-
chokes, Carrots, Parsnips, Turnips, Potatoes, Skirrets,
Salsifie, Scorzonera, Leeks, Shalots, Garlic, Rocombole,
Celery, Endive, Cardoons, Chervil, Finocha, Chard
Beets, Corn Sallad, Lettuce, all sorts of young Sallad,
Thyme, Savoury, all sorts of Pot Herbs.
Fruit. Peaches, Grapes, Figs, Medlars, Services,
Quinces, Black and white Filberts, Bullace, Walnuts,
Filberts, Hazlo Nuts, Pears, Apples.
NOVEMBER.
Meat. Beef, Mutton, Veal, House-Lamb, Doe Veni-
son.
Poultry, Sec. The same as in the last month.
F ish. Gurnets, Dorees, Salmon Trout, Smelts, Gud-
geoDs, Lobsters, Halibuts, Bearbet, Salmon, Carp,
Pike, Tench, Oysters, Cockles, Muscles.
Vegetables. Carrots, Turnips, Parsnips, Potatoes,
354
THE economist; or,
Skirret, Salsifie, Scorzonera, Onions, Leeks, Shalots,
Rocombole, Jerusalem Artichokes, Cabbages, Cauli-
flowers, Savoys, Sprouts, Coleworts, Spinage, Chard
Beets, Cardoons, Parsley, Cresses, Endive, Chervil, Let-
tuces, all sorts of Sallad Herbs, Thyme, and all Pot-
Herbs.
Fruit. Pears, Apples, Bullace, Chesnuts, Hazle
Nuts, Walnuts, Medlars, Services, Grapes.
DECEMBER.
Meat. Beef, Mutton, Veal, House-Lamb, Pork, Doe
Venison.
Poultry, Sfc. Geese, Turkeys, Pullets, Chickens,
Capons, Fowls, Pigeons, Hares, Rabbits, Woodcocks,
Snipes, Larks, Wild Ducks, Teals, Widgeons, Dotte-
rels, Partridges, Pheasants.
Fish. Turbot, Gurnets, Sturgeon, Halibuts, Bear-
bet, Smelts, Cod, Codlings, Soles, Carp, Gudgeon,
Eels, Cockles, Muscles, Oysters, Dorees.
Vegetables. Cabbages, Savoys, Brocoli purple and
white, Carrots, Parsnips, Turnips, Lettuces, Cresses,
Small Sallad, Potatoes, Skirrets, Scorzonera, Salsifle,
Leeks, Onions, Shalots, Cardoons, Forced Asparagus,
Garlic, Rocombole, Celery, Endive, Beets, Spinage,
Parsley, Thyme, all sorts of Pot-IIerbs.
Fruit. Apples, Pears, Medlars, Services, Chesnuts,
Walnuts, Hazle Nuts, Grapes.
NEW FAMILY COOKERY.
335
DECORATIONS of the TABLE.
FAMILY DINNERS.
FIVE DISHES.
/
Boiled Leg of Pork.
Peas Pudding. Bread and Butter Potatoes.
Pudding.
Roast Fowl or Turkey.
SEVEN DISHES.
Boiled Salmon.
Baked Pudding. Stewed Celery.
Soup.
Potatoes. Meat Patties.
Roast Beef.
•FOUR and FIVE.
First Course.
Soup.
Mashed Turnips. Carrots.
• Bouillie.
Second Course.
Fricassee of Sweetbreads
Peas Fruit-Pie. Mushrooms stewed.
Green Goose.
SEVEN and SEVEN; and a REMOVE.
First Course.
Broiled Salmon.
Lamb Chops. {Remove— Boiled Turkey.) Patties.
Giblet Soup.
Pigeon Pie. Neck of Mutton
Small Leg of Pork. boiled.
356
THE ECONOMIST ; OR,
Proper Articles for first Courses.
Various Soups, Fish dressed every way, Turtle,
Mock Turtle, Bleats boiled and stewed, Tongue, Ham,
Bacon, Turkey, and Fowls chiefly boiled, Rump, Sir-
loin, and Ribs of Beef roasted, Saddle, Leg-, and other
roast Mutton, Roast Fillet, Loin, Neck, Breast, and
Shoulder of Veal, Leg, Loin, Fore-Quarter, and Chine
of Lamb, Lamb’s-head and Mince, Mutton stuffed and
roasted. Steaks, Rag-outs and Fricassees, Meat Pies,
Patties of Bleat, Fish, and Fowl, Roast Pork, Venison,
Hare, Rabbits, Pigeons, Puddings boiled and baked, Ve-
getables boiled and stewed, Calf’s Head different ways.
In large dinners, two Soups, and two dishes of Fish.
Proper Articles for second Courses.
Birds, and all Game, Shell-fish cold and potted, All
collared and potted Meats, Birds, and Fish, Brawn,
Vegetables stewfed or in sauce, Oysters scalloped,
stewed orpickled, Omelets, Fruit Tarts, Pippins stewed,
Maccaroni, Cheesecakes, Creams, Jellies, and all the
finer sorts of Puddings, Blince Pies, &c. &c.
Note. — -Any of the following articles may be served
as a relish, with Cheese, after dinner. Dutch pickled
Herrings, Sardinias, Anchovies, Potted Char, or Lam-
preys, Potted Birds, Caviare with Sippets, & c.
Suppers.
Hot suppers are not much in use where people dine
late; when required, the top and bottom dishes may
be Game, Fish, Fowls, Rabbits, &c. and any of the
dishes directed for second courses may be introduced.
Cold suppers may be served up with various light
articles, as, Neat’s Tongue, Ham, or Hunter’s Beef
sliced, Collared, and Potted Bleats, Fish, Birds, Grated
Hung Beef with butter, with or without Rusks, An-
chovies with buttered Rusks, Sandwiches, Pies of
Birds, or Fruit, Oysters cold or pickled. Lobsters,
Crabs, &c. any sweet dishes, Fruit, Radishes, &c. &c.
NEW FAMILY COOKERY.
357
METHOD OF MAKING BREAD.
Bread, made with Yeast.
Put half a bushel of flour into a trough, mix half a
pint of good thick yeast with two quarts of water milk
warm ; make a hole in the middle of the flour, pour
this into it, and mix it lightly with a part of the flour
into a kind of batter. Strew a handful of flour over
it, and let the remainder lie round it. This is called
setting the sponge, and should be done in the evening.
By the next morning it will be much risen. Add then
two more quarts of water milk-warm, with two ounces
of salt in it. Work it up into a pretty stiff dough,
knead it thoroughly, and let it rise for two or three
hours. Then mould it up into loaves, and bake them
according to the size. A loaf of five pounds requires
two hours and a half in a well heated oven, and smaller
loaves in proportion.
Bread made with Leaven.
Take about two pounds of dough, of your last mak-
ing, made with yeast, keep it in a wooden vessel, and
cover it well with flour. The night before you in-
tend to bake, put this (which is your leaven) into a
peck of flour, and work them well together with warm
water. Let it lie in a dry wooden vessel, well cover-
ed with a linen cloth, a blanket over the cloth, and
keep it in a warm place. This dough, kept warm,
will rise against the next morning, and be sufficient to
mix with two or three bushels of flour, being worked
up with warm water, and a pound of salt to each bushel
of flour. When well worked, and thoroughly mix-
ed with the flour, cover >t well with the linen and
blanket, till you find it rise ; then knead it well, and
work it up into loaves and bricks, making the loaves
358
THE economist; or,
broad, and not so thick and high as is done for bread
made with yeast. Then put them into the oven, and
bake them as before directed. Always keep by you
two pounds of the dough of your last baking, well
covered with flour, to make leaven to serve from one
baking-day to another.
French Bread.
Sift a peck of fine flour into a trough, make a hole
in the middle of it, strain into it a pint of good yeast
mixed with a pint of luke-warm milk, stir in some of
the flour till of the consistence of thickish batter, which
is called the sponge, cover it lightly with a cloth, and
let it rise for an hour in a warm place. Then add tw'O
quarts of luke-warm milk with half a pound of fresh
butter melted in it, an ounce of sifted sugar, and a lit-
tle salt. Knead it till of a moderate stiffness, let it
rise another hour, knead it again, and let it rise again
for an hour. Mould it up into bricks, lay them on tins,
and put them into a very cool oven, or some warm
place to rise for half an hour, and then bake them in a
brisk oven.
French Rolls.
"Rub an ounce of butter into a pound of flour ; add
to it an egg, two spoonsful of yeast, and a little salt,
mixed with as much milk just warmed, as will make
it into a light paste. Let this rise half an hour, then
make it into moderate sized rolls, and set them before
the fire for an hour longer. Half an hour will bake
them in a quick oven.
Muffins.
Lay a quarter of a pint of ale yeast of as light a co-
lour as can be got, into cold water, and let it stand all
night. The next morning pour the water off clear
from it. Stir the yeast and a quarter of an ounce of
salt well, for five or six minutes, into a quart of water
milk-warm, Strain this into half a peck of fine white
NEW FAMILY COOKERY.
359
flour, mix it into a dough as lightly as possible, and
let it lie in the trough for an hour to rise, covered
with flannel. Pull the dough into small pieces with
the hand, rolling them as done in a good deal of flour,
and then roll them thin with a rolling pin, lay them
directly under a flannel, and they will rise to a proper
thickness. Bake them on a hot hearth or an ironing
stove. When done on one side turn them on the
other, but they must not be browned.
MANAGEMENT of POULTRY, &c.
GENERAL OBSERVATIONS.
To have fine fowls, it is necessary to choose a good
breed. The Dartford sort is thought very highly ol ,
and some think it best to have a large kind, but others
differ in opinion. The black are very juicy , but do not
answer well for boiling, as their legs partake ot then
colour. They should be fed each day as nearly as pos-
sib'e at the “same hour and in the same place. lotn-
toes boiled in a little water, and then cut, and either
wet or not with skimmed milk, form one of the bes-
foods. Turkeys and fowls thrive very much on them.
The best age to set a hei> from two years old to
five and the best month is February, or indeed any
month till Michaelmas. A hen sits twenty days,
<reese, ducks, and turkeys, thirty. >
g A hen that is fat, or one that crows, will neithei
*'Vh°er bestTggs are those laid when the hens are a
vear and a half or two years old; at which time, i.
you wish for large eggs, give them plenty of barley,
w ith a little fenugreek.
THE economist; or,
A hen-house should be large and lofty, and must be
often cleaned out, or vermin will increase greatly.
The windows should open to the rising sun : a hole
should be left at the door to let the fowls go in ; and
there should be a small sliding board to shut down
when the fowls go to roost, which would prevent
vermin committing ravages.
Before you put the eggs under the hen, it will be
necessary to make a particular mark on the side of
them, and to observe whether she turns them from
that to the other ; if she does not, take the opportu-
nity, when she is from them, to turn them yourself.
The eggs you set her with must be new ; this may be
known by their being heavy, full, and clear; you
should not choose the largest, for they have often two
yolks ; and though some are of opinion that such will
produce two chickens, it commonly proves a mistake;
and if they do, the production is generally unna-
tural.
Care must be taken that the hen is not disturbed
while sitting, as it will cause her to forsake her nest.
To prevent this, place her meat and water near her,
that her eggs may not cool while she is absent, stir
up the straw gently, make it soft, and lay the eggs in
the same order you found them. Be careful the cock
does not come and sit on the eggs, as he will not only
be likely to break them, but it will cause the hen to
dislike her nest.
When chickens are hashed, if any are weaker than,
the rest, wrap them in wool, and let them receive the
benefit of the fire, for they will not eat for two days.
Some shells being harder than others, they require so
much more time in opening; but unless the chickens
are weak, or the hen unkind, it will be proper to let
them continue under her. When they have been
hatched two days, give them cut-grots, or crumbs of
fine bread. Toast out of strong beer, once a day, is ex-
cellent food for them, as it warms, and makes them
NEW FAMILY COOKERY.
361
strong ; many give them bread soaked in milk, but it is
not so good for them as the former ; in a few days they
will begin to feed on barley. They should be kept in
doors a fortnight before they are suffered to go abroad
with the hen. Change their water often, and put a
little brick-dust into it : young onions chopped small
either in their water, or among their food, is very
good for them. They should not feed on tares, dar-
nel, or cockel, these being dangerous to young ones:
nor suffered to go into gardens till they are six weeks
old. Such chickens as you intend to cram, must be
cooped up when the hen has forsaken them. For this
purpose, take dough made of wheaten-meal and milk,
and thrust it down their throats ; but be careful the
crams are not too large, as in that case the birds may
be choked.
The Ren-house must be well secured from vermin,
or the eggs will be sucked, and the fowls destroyed.
Some fine young fowls should be reared every year,
to keep up a stock of good breeders ; by this atten-
tion, and removing bad layers, and careless nurses,
you will have a chance of a good stock,.
Fowls are very subject to a disorder called the pip;
it proceeds from a thin white scale growing on the tip
of the tongue, and will prevent their feeding. This is
easily discerned, and usually proceeds from their drink-
ing puddle-water ; from not having water ; or, from
eating dirty food.
It may be cured by pulling off the scale with your
nail, and then rubbing the tongue with salt.
T o fatten Chickens.
Confine them in coops, and feed them with barley-
meal. Put a little brick-dust in their water, which
will give them an appetite, and much assist their fat-
tening. Fowls have two stomachs; the one is their
crop, which softens their food, and the other, the giz-
zard, that masticates it. In the latter are generally
K k
THE ECONOMIST ; O
found sma.ll stories and sharp bits of sand, which help
to do that office; without them, or something- of that
kind, a fowl will be wanting of its appetite ; for the
gizzard cannot masticate the food fast enough to dis-
charge it from the crop without such assistance ; and
for this purpose the brick-dust is very useful.
To fallen Fowls, or Chickens, in four or five Days.
Set some rice over the fire with skimmed milk, as
much only as will serve one day. Let it boil till the
rice is quite swelled out, and add a little sugar. Feed
them three times a day, in pans, and give them each
time as much as will lill them. Care must be taken
that, nothing sour is given to them, but let them have
clean water or the milk from the rice to drink; by
this method the flesh will have a clear whiteness, and,
as rice goes farther than barley-meal, it will be found
more economical.
Ducks.
Ducks begin to lay about February; and snails, ca-
terpillars, grubs, worms, and other insects, laid in one
place, is the best food for change they can have. If
parsley is sown about the ponds they use, it will give
their flesh a pleasant taste ; have one certain place for
them to retire to at night, partition off their nests,
and make them as near the water as possible; always
feed them there, as it will make them love home,
ducks being of a rambling nature. Take away their
eggs every day till they are inclined to sit, then leave
them where they laid them. While sitting, let them
have some barley or offal corn, and water near them,
that they may not straggle from their nests, and by
that means spoil their eggs.
In winter it is best to set a hen on duck -eggs, as a
duck will lead her young too soon to the water, and
if cold weather, most likely some of them will be lost.
A duck should be set on about thirteen e£rfrs; a hen
E\V FAMILY COOKERY.. 36b
will cover as many of these as of her own, and will
bring- them up as carefully, if the weather is line,
when the ducklings are hatched, they will require lit-
tle attendance; but if in a wet season, it will be ne-
cessary to take them under cover, especially at night,
for though the duck naturally loves water, it requires
the assistance of its feathers, and, till full grown, is
easily hurt by the wet. The method of fattening
ducks of all ages is exactly the same. Pen them up
in a retired place, and give them plenty of corn and
water. Any corn, however course, will do ; they will
fatten themselves in a fortnight or three weeks.
Geese.
Geese are but little expense, as they chiefly support
themselves on commons, or in lanes, where they can
get plenty of water. The largest are esteemed the
best, as are also' the white and grey, but all sorts ot
Spanish geese are much better layers and breeders
than the English; particularly if their eggs are
hatched under an English goose. The jpied and dark
coloured are not so good.
It may easily be known when geese want to lay,
by their carrying straw in their mouths, and when
they will sit, by their continuing on their nests after
they have lain. The proper time for laying is in the
spring, and the earlier the better, because of their se-
cond brood. A goose sits, in general, thirty days ;
but if the weather is fair and warm, she will some-
times hatch three or four days sooner. During the
time of her sitting you must, when she^riscs from her
nest, give her meat, as shag oats, and bran scalded;
and let her have the opportunity of bathing in
water.
When the goslings are hatched, keep them in the
house ten or twelve days, and feed them with curds,
barley-meal, bran, &c. After they, have got strength,
let them go abroad for three or four hours in a day,
K k 2
364
THE ECONOMIST ; OR,
but you should take them in at night, till they are big
enough to take care of themselves. One gander is
enough for five geese.
To fallen Green Geese.
They must be shut up when they are about a month
old, and in about another month they will be fat. Be
sure to let them have always by them some fine hay
in a small rack, which will greatly hasten their fatten-
ing. For fattening older geese, it is commonly done
when they are about six months old, in or after har-
vest, when they have been in the stubble fields, from
which food some kill them ; but those who wish to
have them very fat, shut them up for a fortnight or
three weeks, and feed them with oats, split beans,
barley-meal, or brown malt mixed with milk. They
will likewise feed and fatten well with carrots cut
small ; or give them rye before or about Midsummer,
(which is commonly their sickly time) it will
strengthen and keep them in health.
All water-fowl, while fattening, usually sit with
their bills on their rumps, whence they suck out most
of their moisture and fatness, at a small bunch of fea-
thers which stands upright on their rumps, and is al-
ways moist. This should be cut close away; it will
make them fatten in less time, and with less meat than
otherwise.
Turkies.
Turkies are very tender when young. As soon as
hatched, three pepper-corns should be put down their
throats. Great care is necessary to their doing well,
because the hen is so negligent that she will walk
about with one chick, and leave the remainder, or
even tread upon andv kill them. Turkies are great
eaters, and therefore must be left to take charge of
themselves in general, except one good feed a day.
The hen sits twenty-five or thirty days; and the
NEW FAMILY COOKERY
365
young ones must be kept warm ; the least cold or
damp kills them. They must be fed often, and at a
distance from the hen, who will eat every thing from
them.
Being apt to stray, they often lay their eggs in se-
cret places ; they must therefore be watched, and
compelled to lay at home. They begin to lay in
March, and will sit in April, but must not be suffered
to sit on more than twelve eggs at most.
The young ones should be fed either with curds, or
green fresh cheese cut in small bits, and their drink
new milk, or milk and water. Or give them oatmeal
and milk boiled thick together, and sometimes eggs
boiled hard, and cut into small pieces. They must not
be sent out till the dew is off the grass, taking care to
drive them in ag'ain before night.
To'fattcn Turkies.
When you fatten turkies, give them sodden barley
for the first fortnight, then sift some barley-meal, and
mix it with new milk. Make it into a stiff dough
paste ; then make it into long crams or rolls, big in
the middle, and small at both ends. Wet them in
lukewarm milk, give the turkies a full gorge three
times a day, at morning, noon, and night, and in a
fortnight they will be as fat as necessary. The eggs
of turkies are very wholesome, and contribute greatly
to restore decayed constitutions.
Pigeons.
Jf pigeons are kept, they must be fed well, or they
will not stay : they are great devourers, and yield but
little profit.
Their nests should be made private and separate, or
they will disturb each other. Let their houses be
kept quite clean, and give hempseed among their
food, of which they are very fond.
K k 3
366
THE ECONOMIST; OR, '
MANAGEMENT of the DAIRY.
GENERAL OBSERVATIONS.
A dairy requires great care and attention; and the
management of it should be confined to one person.
It should be kept perfectly clean, and the tempera-
ture of the air should be preserved as equal as possible
in all seasons of the year. Glazed windows are not
so good for the admission of light, as sliding lattices
in grooves, which are better calculated to give free
passage to the air, and in winter they may be covered
with oiled paper, or the paper may be retained all the
year, and the lattices opened or .shut as required.
The utensils should be of wood: and the cream
dishes not more than three inches deep, but may be
made wide enough to hold from four to six quarts of
milk. They should be washed every day in warm wa-
ter, and then rinced in cold, and must be quite cool
before they are used.
Cows should be milked at a regular hour. In sum-
mer it should not be later than five in the evening,
that they may have time to fill their bags by morning,
and their udders should be emptied at each milking.
Cows should be treated carefully ; if their teats are
sore, they should be soaked in warm water twice a
day, and either be dressed with soft ointment, or done
with spirits and water. If the former, great cleanli-
ness is necessary. The milk at these times, is only fit
to be given to pigs.
To make Butter.
Butter, to be wholesome, must be very fresh, and
free from rancidity. When you have churned it, open
the churn, and with both hands gather it well toge-
ther ; take it out of the butter-milk and lay it on a
NEW FAMILY COOKERY.
367
dean bowl, and if it is intended to be used fresh, till
it with clear water, and work the butter in it to and
frb, till it is brought to a lirm consistence of itself;
then scotch, and slice it over with the point of a
knife, evory way, as thick as possible, to draw out any
hair, bit of rag, or any thing that may hav£ fallen into
it ; spread it thin in a bowl, and work it well toge-
ther with such a quantity of salt as you think fit, and
make it into any form.
Milk, in frosty weather, should be immediately
strained, and a little boiling water should be mixed
with it. This will make it produce an abundance of
cream, particularly if the pans are very wide. In
warm weather it should remain in the pail till nearly
cold. In the hot summer months, the cream should
be skimmed from the milk before the dairy gets warm
from the sun ; the milk at that season should not
stand longer in the pans than twenty-four hours, nor
be skimmed in the evening till after sun-set. In win-
ter, milk may remain unskimmed for thirty-six or forty-
eight hours. The cream should be deposited in a
deep bowl or pan, which should be kept, during the
summer, in the coolest part of the dairy. If you have
not an opportunity of churning every day, shift the
cream daily into clean pans, which will keep it cool.
But never fail to churn at least twice in a week in hot
weather; and this should be done in the morning very
early: the churn should be fixed where there is a free
draught of air. If a pump churn is used, plunge it a
foot deep into a tub of cold water, and it should re-
main there during the whole time of churning, which
will greatly harden the butter. It requires more work-
ing in winter than in summer; but it is to be remarked,
that no person whose hand is warm by nature can
make good butter.
Butter-milk (the milk which remains after the but-
ter is come by churning) is esteemed an excellent
food, especially in the spring; and is particularly re-
368
the economist: &c.
commended in hectic fevers. Some make curds of
butter-milk, by pouring- into it a quantity of new milk
hot.
Method of increasing the Quantity of Cream.
Put two pans in boiling water ; on the new milk
coming in, take out the hot pans, put the milk into
one of them, and cover it over with the other. This
will occasion, in the usual time, a very great augmen-
tation of the thickness and quantity of the cream.
To preserve Butler.
Take two parts of the best common salt, one part
sugar, and one part salt-petre ; beat them up toge-
ther, and blend tha whole completely. Take one
ounce of this composition for every sixteen ounces of
butter, work it well into the mass, and close it up for
use. No simple improvement is greater than this,
when compared with the usual method of curing but-
ter by means of common salt only.
To prevent the Turnip taste in Butter.
When the milk is brought into the dairy, to every
two gallons add a quart of boiling water; then put up
the milk, thus wrell mixed, into clean or fresh-scalded
bowls or pans, to stand for cream. By adhering strictly
to this method, sweet and well-tasted butter may be
made during winter from the milk of cows fed on tur-
nips.
It may also be prevented by dissolving nitre in
warm spring-water, and putting about a quarter of a
pint of it to ten or twelve gallons of milk, when warm
from the cow.
To purify rancid or tainted Butter.
Melt and skim the butter, as for clarifying ; and put
into it a piece of well-toasted bread. In a minute or
two, the butter will lose its offensive taste and smell,
but the bread will become perfectly foetid.
SUPPLEMENT.
IT should be a general rule with mothers, nurses, ana
all who have any concern with children, to give them
food only as a thing necessary. But so far from ob-
serving this simple and obvious rule, it is too common,
throughout every period of childhood, to pervert the
use of food, by giving it when it is not wanted, and,
consequently when it does mischief, not only in a phy-
sical, but in a moral view.
To give food as an indulgence, in the way of re-
ward, or to withhold it as a matter of punishment, are
both injurious. Whether good or naughty children
equally require food, proper, both in quantity, and
quality, to sustain their health and growth. Their
faults ought to be corrected by more rational means.
The idea of making them suffer in their health and
growth on account of them, will fill every considerate
mind with horror. It is the project only of an impo-
tent mind to attempt to correct the disposition by cre-
ating bodily sufferings, which are so prone to hurt
the temper, even at an age when reason should coun-
teract such an effect.
The eatables usually given to children in the way
of rewards, and frequently by well-meaning but inju-
dicious persons, to court their favour, are still worse
than the punishments inflicted on them in the way of
privations of food. Sugar-plums, sugar-candy, barley-
sugar, sweetmeat tarts, most kinds of cakes, &c. &c.
are very pernicious, as will be further noticed under
the article sugar.
370
SUPPLEMENT TO
Till children begin to run' about, the uniformity of
their lives makes it probable, that the quantity of food
they require in the day is nearly the same, and thatt
it may be given to them at much the same stated
times. By establishing a judicious regularity with re-
gard to both, the danger of injury in these respects-
will be obviated.
This rule is to be understood as applying to infants-
at the^ breast, as well as after they are weaned. By
allowing proper intervals between the times of giving
children suck, the breast of the mother becomes duly
replenished with milk, and the stomach of the infant!
properly emptied to receive a fresh supply.
The supposition that an infant wants food every
time it cries, is a mere idle fancy. According to the
usual practice of feeding children, they are more likely
to cry from the uneasiness of an overloaded stomach.
Even the mother’s milk, the lightest of all food, will
disagree with the child, if the administration of it is
repeated improperly.
A very injurious practice is sometimes adopted by
mothers, of suckling a child beyond the period whem
the miik can be proper for it. The reason for this is>
obvious, but it does not excuse the practice. A child
is injured both physically and mentally by this unna-
tural protraction of a method of feeding and a kind of
food, adapted only to the earliest stage of infancy..
Suckling should not be continued after the cutting ofi
the first teeth.
A child will sleep with an overloaded stomach, but
it will not be the refreshing sleep of health. When
the stomach is filled beyond the proper medium, it in-
duces a similar kind of heaviness to that frequently
arising from opiates and intoxicating liquors, and in-
stead of awakening refreshed and lively, the child will
be heavy and fretful.
As children begin to run about, the increase of their
THE ECONOMIST.
371
exercise will require an increase of their nourishment.
But those who overload them with food at any time,
in hopes of strengthening them, are extremely deceiv-
ed. There is no prejudice equally fatal to such num-
bers of children. Whatever unnecessary food a child
receives, weakens instead of strengthening it. For
when the stomach is over-filled its power of digestion
is impaired ; and food ill digested, is so far from yield-
ing nourishment, that it only serves to debilitate the
whole system, and to occasion a variety of diseases.
Amongst these are obstructions, distention of the bo-
dy, rickets, scrofula, slow fevers, consumptions, and
convulsion fits.
Another pernicious custom prevails with regard to
the diet of children, when they begin to take other
nourishment besides their mother’s milk, viz. to give
them such as their stomachs have not the power to
digest : and to indulge them also in a mixture of such
things at their meals as are hurtful to every body, and
more especially to children, considering their feeble
and delicate organs.
This injudicious indulgence is defended on the plea
of its being necessary to accustom the stomachs of
children to all kinds of food ; but this idea is highly
erroneous. Their stomachs must have time to acquire
strength sufficient to enable them to digest varieties
of food, and the filling them with indigestible things
is not the way to give them strength.
Children can only acquire strength gradually with
their proper growth, which will always be impeded if
the stomach is disordered.
The food given to infants should be very simple,
and easy of digestion. When they require something
more solid than spoon-meats alone, they should have
bread with them. Simple puddings, mild vegetables,
and wholesome ripe fruits, eaten with bread, are also
good for them. The giving them animal food is bet-
j, 1 2
372
SUPPLEMENT TO
ter deferred till their increased capability of taking1 ex-
ercise may permit it with the greater safety, and then
care must be taken that the exercise is proportioned
lo this kind of food. The first use of it should be gra-
dual, not exceeding two or three times in a week.
An exception should be made to these rules in the
instances of scrofulous and ricketty children, as much
bread is always hurtful in these cases, and fruits are
particularly pernicious. Plain animal food is found to
be the most suitable to their state.
The utmost care should be taken under all circum-
stances to procure good bread for children, as the
great support of life. If the perverted habits of the
present generation give them an indifference as to
what bread they eat, or a vitiated taste for adulterated
bread, they still owe it to their children, as a sacred
duty not to undermine their constitutions by this inju-
rious composition.
The poor, and many also of the middling ranks of
society, in large towns, are unhappily compelled to
this species of infanticide, as it may almost be called,
by being driven into towns to gain a subsistence, and
thus, from the difficulty of doing otherwise, being
obliged to take their bread of bakers, instead of mak-
ing wholesome bread at home, as in former times, in
more favourable situations. While these are to be
pitied, what shall be said of those whose fortunes
place them above this painful necessity? Let them at
least rear their children on wholesome food, and with
unsophisticated habits, as the most unequivocal testi-
mony of parental affection performing its duty towards
its offspring.
Children ought not to be hurried in their eating, as
it is of great importance thev should acquire a habit
of chewing their food well. ’They will derive from it
the various advantages of being less likely to eat their
food hot, of thus preparing what they eat properly for
THE ECONOMIST.
373 !p
I the stomach, instead of imposing- upon it what is the
I real office of the teeth : and also that of checking
I them from eating too much. When food is not pro-
perly masticated, the stomach is longer before it feels
satisfied ; which is perhaps the most frequent, and
I certainly the most excusable cause of eating, more
H than is fairly sufficient.
Thoughtless people will often, for their amuse-
I ment, give children morsels of high dishes, and sips of
I fermented liquors, to see whether they will relish
I them, or make faces at them. But trilling as this
I may seem, it would be better that it were never
I practised, for the sake of preserving the natural puri-
I ty of their tastes as long as possible.
DIET FOR INFANTS.
Best Method of using Milk.
The best way of using milk is without skimming
1 and without boiling. The cream is the most nutriti-
| ous balsamic part of milk, and to deprive it of this is
to render it less nourishing, and loss easy of digestion,
than in its pure state. In some particular cases skim-
j med milk may be preferable, but it may be adopted as
a general rule, that new milk is the wholesomest and
I best. Where this stands any time before it is used,
I instead of taking' off the cream, it should be mixed in
with the milk.
Boiling milk, even very little, fixes it, and entirely
alters its qualities. As a proof of this it will not after-
wards afford any cream, but merely a thin skin. In
this state, it is hard of digestion, and of course liable
to occasion obstructions It is the most proper for
food when raw, or only scalded-
l 1 3
374
SUPPLEMENT TO
Egg Pap.
Set a quart of good water on a clear, brisk fire;
mix two full spoonfuls of fresh ground wheaten flour
into a batter with the yolks of two or three new-laid
eggs, well beaten, and a little cold water. When the
water is ready to boil, but before it quite boils, stir in
the batter, and keep stirring1 it till it is ready to boil,
by which time it will be sufficiently thick. Take it
off the fire, put in a little salt, pour it into a basin,
and let it cool of itself till it become about as warm as
milk from the cow.
If eggs cannot be procured, a small piece of butter
may be added with the salt, and stirred in gently till
well mixed, to prevent it oiling- ; but eggs are bet-
ter.
This is a clean, sweet food, affords sound nourish-
ment, and opens all the passages, breeds good blood
and lively spirits, is pleasant to the palate and grate-
ful to the stomach. The common use of it purifies the
blood and all the humours, prevents windy distempers
and griping pains, both of the stomach and the bowels.
From all the ingredients bearing a similitude to each
other, no manifest quality violently prevails, so that it
may justly challenge the first place amongst all spoon-
meats or paps, and is the next food to breast-milk for
children, indeed often much better, from the many
diseases and the improper foods numbers of women
are subject to or use. But no other ingredients
should be added to this kind of food, such as sugar,
spices, fruits, or the like, for then it will become of
another nature and operation, and that for the
worse.
It must be observed, that this kind of spoon-meat,
and also all others, should be made rather thin than
thick ; for in such foods the liquid element ought to
predominate, whether it be milk or water. For this.
THE ECONOMIST.
375
I reason all porridges and spoon-meats which are made
i thin, and quickly prepared, are sweeter, brisker on the
palate, and easier of digestion, than those which are
I thick, and long in preparing.
Food should never be given to children more than
milk warm, and the proper way to cool it is by letting
it stand uncovered to cool of itself ; for much stirring-
alters the composition, and takes off the sweetness.
Covering it down, too, keeps in the fumes that ought
to go off, and, by excluding the air, makes it less
! pure.
Flour Pap.
To two-thirds of new milk, after it has stood live
or six hours from the time of milking, add one-third of
river or spring water, and set it on a quick clear fire.
Temper some good wheaten flour into a batter, with
either milk or water, and when the milk and water is
near boiling, but before it actually does boil, pour in
the batter, and stir it a little while. When it is again
ready to boil, take it off, add a little salt, and let it
stand to cool.
4 A good spoonful of flour is sufficient to thicken a
pint of milk and water. This will make it about the
thickness of common milk porridge, which is what will
eat the sweetest and be the easiest of digestion.
This kind of food affords a firm substantial nourish-
ment, neither binds nor loosens the body, but keeps
it in proper order, and creates good blood, all which
tend to produce brisk lively dispositions. Prepared
thus, this pap is far more friendly to nature than in the
common way of boiling, and may be constantly eaten
with much better effect, and without ever tiring or
cloying the stomach.
Oatmeal Pap.
Mix a pint of milk and water, in the proportion of
SUPPLEMENT TO
370
two-thirds milk and one-third water, gradually, with
a full spoonful of oatmeal, or rather more if the pap
is to be thick, though inclining to thin is best. Set
it in a saucepan upon a quick clear fire, and when it
begins to rise, or make a show of boiling, take it off,
and pour it from one basin into another, backwards
and forwards seven or eight times, which will bring
out the fine flour of the oatmeal, and incorporate it
with the milk. Then return it into the saucepan, set
it upon the fire, and when it is again ready to boil,
take it off, and let it stand in the saucepan a little, to
line? for the husky part of the oatmeal will sink to the
bottom. When settled, pour it ofi' into a basin, add a
little salt, and let it stand to cool.
This is an excellent pap, very congenial to weak
natures, affording a good firm nourishment, and easy
of concoction.
Bread Pap.
Pour scalding water on some thin slices of good
white bread, and let it stand uncovered till it cools ;
then drain off the water, bruise the bread fine, and mix
with it as much new milk as will make a pap of a
moderate thickness. It will be warm enough for use
without setting it upon the fire.
It is common to put sugar into this pap, but this and
almost all foods for children are better without it : and
the taste will not require it, till habit makes it familiar.
Water Gruel.
Take a spoonful and a half of fresh ground oatmeal,
mix with it gradually a quart of river or spring water,
and set it on a clear fire. W hen it is rising or just rea-
dy to boil, take it off and pour it from one basin into
another backwards and forwards five or six times : then
set it. on the fire again till it is ready to boil, but before
it does boil take it off, and let it stand a little in the
THE ECONOMIST.
377
saucepan, that the coarse husks of the oatmeal may
sink to the bottom. Then pour it out, add a little salt,
and let it stand to cool.
When water gruel is made with grits it must boil
gently for some time. The longer it boils the more
it will jelly. But moderation must be observed in this
respect, for if it be very long boiled and very thick it
will be flat and heavy.
A mistaken idea very generally prevails that water
gruel is not nourishing ; it is, on the contrary, a light,
cleansing, nourishing food, good either in sickness or
health, both for young or old.
Milk Porridge.
* Make water gruel as above, and to two-thirds of
gruel, when it has stood a little while to^cool, add one-
third of unboiled new milk. It may be eaten with or
without salt.
Milk porridge is exceedingly cleansing and easy of
digestion, and may be given to the weakest stomach
that is able to receive food.
Another Way. '
Stir a pint of water into three large spoonfuls of
fresh oatmeal, let it stand till clear, and then pour off’
the water. Put a pint of fresh water to the oatmeal,
stir it up well, and leave it till the next day. Strain
off the liquor through a fine sieve, and set it in a sauce-
pan on a clear brisk fire. Add milk, in about half the
quantity, gradually while it is warming, and when it is
just ready to boil, take it off, pour it into a basin, and
let it stand to cool. A little salt may be added.
This as well as the former porridge is very light,
and proper for weak stomachs.
To prepare Indian Arrow Root.
Put a dessert spoonful of the powdered root into a
378
SUPPLEMENT TO
basin, and mix with it as much cold new milk as will
make it into a paste. Pour on to this half a pint of
milk scalding1 hot, stirring1 it briskly to keep it smooth.
Set it on the fire till it is ready to boil, then take it off,
pour it into a basin, and let it cool.
This may be made with water instead of milk, and
some cold milk mixt with it afterwards. If the sto-
mach be very weak it will be best without any milk.
Great care must be taken to get the genuine root,
which makes a very nourishing excellent food for in-
fants, or invalids.
Sago Jelly.
Soak a large spoonful of sago in cold water for an
hour, then pour off the water, put a pint of fresh wa-
ter to the sago, and stew it gently till it is reduced to
about half the quantity. When done, pour it into a
basin, and let it cool.
Sago with milk.
Prepare a large spoonful of sago by soaking it in
water as above, but instead of putting fresh water to
it, put a pint and a half of new milk. Stew it gently
till reduced to about half the quantity, then pour it
into a basin, and let it cool.
Tapioca Jelly.
Wash two large spoonfuls of the large sort of tapio-
ca in cold water, and then soak it in a pint and a half
of water for four hours. Stew it gently in the same
water till it is quite clear. Let it stand to cool after
it is poured out of the saucepan, and use it either
with or without the addition of a little new milk.
' Barley Gruel.
Put two ounces of pearl barley, after it has been
well washed, into a quart of water. Simmer it gent-
THE ECONOMIST. 379
ly till reduced to a pint, then strain it through a sieve,
and let it cool.
Rice Gruel.
Let two large spoonfuls of whole rice soak in cold
water for an hour. Pour off the water, and put a
pint and a quarter of new milk to the rice. Stew it
gently till the rice is sufficiently tender to pulp it
through a sieve, and then mix the pulp into the milk
that the rice -svas stewed in. Simmer it over the lire
for ten minutes, and if it appears too thick, add a lit-
tle more milk very gradually, so as not to damp it
from simmering. When done, pour it into a basin to
cool.
Rice Milk.
To four large spoonfuls of whole rice, washed very
clean in cold water, add a quart of new milk, and
stew them together very gently for three hours. Let
it stand in a basin to cool before it is used.
Another way of making rice milk is, boiling the
rice first in water, then pouring off the water, and
boiling the rice with milk. But too much of the nu-
triment of the rice is thus lost, and both the boilings
are bad.
Ditto, the French way.
After washing the rice well, set it over the fire for
half an hour with a little water to break it. Put to it
then, by a little at a time, some warm milk, till it is
sufficiently done, and of a proper thickness. Let it do
slowly. Season it with salt and some sugar.
For children the sugar had better be omitted.
Ground Rice Milk.
Mix a large spoonful of ground rice into a batter,
with two or three spoonfuls of new milk. Set a pint
3&0
SUPPLEMENT TO
of new milk' on the fire, and when it is scalding- hot,
stir in the batter, and keep it on the fire till it thick-
ens ; but it must not boil. It should be stirred to
prevent its burning-. Cool it by letting- it stand in a
basin before it is eaten.
Millet Milk.
Wash three spoonfuls of millet seed in cold water,
and put it into a quart of new milk. Stew it gently
till it becomes moderately thick. Cool it by letting it
stand in a basin till wanted for use.
The preparations which require some time in the
doing, will also require the precaution of being stirred,
to prevent their burning. But if they are done as di-
rected, gently, and consequently set over the fire, nott
immediately upon it, a moderate stirring now and then
will be sufficient.
DRINKS FOR CHILDREN.
Remarks.
it parents and other persons who have the care oti
children cannot reconcile themselves to the giving,
them the most salutary of all beverage, pure water,,
the following drinks will be found the best substitutes
for it.
Milk and Water.
Put one-third of new milk to two-thirds of river or.
spring water. This is best drank cold, but if it must
be warmed, it should be by putting warm water to
cold milk. It ought not to be made more than milk\
warm.
THE ECONOMIST. '
381
Whey.
Take a quart of new milk, before it is cold, and put
in as much runnet as will turn it to a clear whey.
Let it stand till it turns properly, and pour it off through
a cheese-cloth without pressing the curd, that tho
whey may be the purer. It may be drank cold, or
ust warmed by setting it before the fire for a little
while.
If new milk cannot be procured, other milk must bo
Warmed to the degree of new milk.
Pearl-barley Water. '
Set an ounce of pearl barley, with half a pint of
water, upon the fire, till it is hot, to clean it. Pour
off the water, and put a quart of fresh water to the
pearl-barley. Let it simmer for an hour. If it appears
to be too thick, add more water, but let it be warm, as
any quantity of cold water would damp it too sudden-
ly, and thus tend to spoil it.
Barley Water. ’
To a handful of common barley, well washed, add
three pints of water. Let it simmer gently till of a pro-
per thickness for use.
The longer barley boils the thinner the liquoi
becomes.
Both the above and the pearl-barley water may bo
used, cold or milk-warm.
Apple Water.
Slice two or three spirited ripe apples, according to
the size of them, into a jug, and pour on them a quart
of scalding hot water. Let this stand till cool or cold,
and it will then be fit for use.
The apples should not be pared, as it takes off from
the spirit of them.
m m
382
SUPPLEMENT TO
Toast and Water.
r Toast a moderate sized piece of white bread quite:
dry, and of a very dark brown colour; put it into ai
jug, and pump water upon it. Let it stand an hour'
before it is used.
Remarks.
As all these preparations, both of spoon-meats and.
drinks, become Hat and good for little by long stand-
ing, it is better to make only such quantities of them
at a time, as will be soon used. When they are re-
warmed, no more should be done at once than is justt
sufficient for the occasion, as repeated warming in-
jures the nutritious quality of every tiling.
It is better when it can be avoided not to set things i
on the fire to re-warm, but before the fire, or on the •
hob by the side of the fire. But care must be taken i
not to let them dry and scorch, as it makes them very
strong and injurious. Some earthenware vessel
should be used for this purpose, as less liable to pro-
duce this effect.
A very good method of warming things is by setting
them in a basin over boiling water, or by placing
them in it.
General and Useful Observations on the Symptoms i
of Disease. With hints for nursing the Sick. Regi-
men and Cookery for the Sick.
Unskilful dabbling in cases of illness, which require
the attention of the best medical practitioners, is not
only dangerous but presumptuous. But there are un-
easy symptoms experienced more or less at times by
all persons, not amounting to a decided disease, which
THE ECONOMIST.
383
if neglected, are sure to end in such, and may gene-
rally be relieved by proper diet, and attention to the
state of the bowels; not only without risk, but even
with greater advantage to the individual than by an
application to a positive course of medicine. These
therefore, come properly within the sphere of domes-
tic management along with a few other common oc-
currences of the medical kind, which will be here no-
ticed.
The sensations of lassitude or weariness, stiffness or
numbness, less activity than usual, less appetite, a load"
or heaviness at the stomach, some uneasiness in the
head ; a more profound degree of sleep, yet less com-
posed and refreshing than usual ; less gaiety and live-
liness, a slight oppression of the breast, a less regular
pulse, a propensity to be cold, a disposition to perspire,
or sometimes a suppression of a former disposition to
perspire, are each of them symptomatic of a diseased
state of the body, though not amounting to a decisive
disease.
Under such circumstances persons usually are rest-
less both in body and mind, do not know what to do
with themselves ; and often for the sake of change or
on the supposition that their sensations proceed from
lowness, they generally adopt the most certain mean*
of making them terminate in dangerous and often fatal
diseases. They increase the quantity of their animal
food, leave off vegetables and fruit, drink freely of
wine or other strong liquors, under an idea of
strengthening the stomach, and expelling wind, all
which strengthen nothing but the disposition to dis-
ease, and expel only the degree of health yet remain-
ing.
The consequence of this mistaken management is,
that the necessary evacuations are restrained, the hu-
mours’ causing and nourishing the diseases are not at ¥
all attempered nor diluted, and rendered proper for
M m 2
304
SUPPLEMENT TO
evacuation. On the contrary, they become more
sharp and difficult to be discharged.
By judicious management it is practicable, if not
entirely to prevent the disorders indicated by the
above symptoms, to mitigate them so as to avert their
danger. An early attention to the following points
would seldom fail of producing this desirable effect.
To give up for the time all violent exercise or la-
bour, and take only a gentle easy degree of exercise.
To use little or no solid food, and particularly to
abstain from all flesh, or flesh broths eggs, and wine,
or other strong liquors.
To drink plentifully, that is, at least three or even
four pints in a day, by small glasses at a time at inter-
vals of half an hour, one of the decoctions given here-
after. If these do not answer the purpose of keeping
the bowels properly evacuated, stronger cathartics
must be taken, or glysters administered,
b If these precautions are pursued, the above symp-
toms of disease will generally be removed without
coming to any serious disorder ; and even where this
is not the case, the disorder will be so lessened as to
obviate any kind of danger from it.
When confirmed diseases occur, the only safe course
is fo resort to the most skilful medical advice that can
be obtained. The poor will come at this the most
readily in hospitals: those in better circumstances, by
application to the most eminent of the medical profes-
sion. (iood advice and few medicines will much sooner
effect a cure than all the medicines of the apothecary's
shop, unskilfully administered. But the success of the
best advice may easily be defeated if the patient and
the friends of the patient will not concur to render it
effectual. If the patient is allowed to indulge longings
for improper diet, and the friends to gratify them, the
advantage of the best advice may be defeated by one
such imprudent measure. As what is hero said ap.-
THE ECONOMIST.
3 St>
! plies equally to the cases of patients labouring1 under
accidents which require surgical assistance, they must
be considered as included in it.
General directions are all that a physician or surgeon
can give respecting diet, and many other circumstances
requiring attention in the attendance on a sick person.
To expect more of them is to require them to under-
take the office of a nurse. As much therefore must
depend on good nursing to sick persons, and many
mistakes that often prove fatal are committed by those
about them, from ignorance and prejudice, a few rules
to which they may always refer at the intervals when
they cannot refer to their medical director, may be use-
ful on these occasions; more especially when the pa-
tient is so far recovered as to be released from medi-
cines, and put under a proper regimen with the use of
gentle exercise, and such other regulations as a con-
valescent state require.
Persons labouring under acute disorders, or acci-
dents, frequently suffer from the injudiciousness of
those about them, in covering them up in bed with a
load of clothes that heat and debilitate them exceed-
ingly. In keeping them in bed when the occasion
does not require it, without even suffering them to get
up and have it new made, and by never allowing a
breath of fresh air to be admitted into the room.
Keeping patients quiet is of the utmost importance ;
they should not be talked to or suffered to talk much,
nor should more persons than are absolutely necessary
be in the room. Every tiling should be moved out of
the room directly that can be offensive in it. Sprink-
ling the room sometimes with vinegar, will contribute
to keep it in a better state. The windows should be
opened occasionally for a longer or a shorter time, ac-
cording to the weather and season of the year, without
letting the air come immediately upon the patient.
Waving the chamber-door backward and forward for
Mm3
386
SUPPLEMENT TO
a few minutes, two or three times in a day, ventilates
the room without exposing- the sick person to chillness, i
Burning- pastils in the room is also useful at times.
The linen both of the bed and patient, should be
changed every day, or in two or three days, as circum— <
stances admit and require it.
A strict forbearance from giving sick persons any
nourishment but what is permitted by their medical-
attendant should be invariably observed.
Above all things both sick persons and those abouti
them must await the slow progress of recovery fromi
disease or accidents with patience. A contrary con-
duct will only retard this desired event. What has?
been long undermining the stamina of health, which is
commonly the case with diseases ; or what has vio-
lently shocked it, as accidents, can only be slowly re-
covered. Medicines will not operate like a charm,
and even when they are the most efficacious, time
must be required to recover from the languid state to
which persons are inevitably always reduced, both by-
diseases and accidents.
When sick persons may be said to be out of danger,
a great deal of patience and care will yet be required
to prevent their relapsing. The great hazard of this?
will be averted by the persons who are recovering om
their own part, and their friends for them, being con-
tented for some time with a very moderate share of
food. We are not nourished in proportion to whatt
we swallow, but to what we digest. Persons on the
recovery, who eat moderately, digest their food and
grow strong from it. Those who eat much do not di-
gest it, and instead of being nourished and strength-
ened, wither away insensibly.
The few rules following comprise all that is most
essential to be observed, to perfect the cure of acute
diseases, or of accidents, and prevent their leaving be-
hind them any impediments to health.,
THE ECONOMIST.
387
Those who are recovering, as well as those who
are actually sick, should take very little nourishment
at a time, and take it often:
They should take but one sort of food at each meal,
and not change their food too often.
Let them chew whatever solid food they eat very
carefully.
They should diminish their quantity of drink. The
best drink for them in general is water, with a third
or fourth part of white wine. Too much liquid at
this time prevents the stomach recovering its tone
and strength, impairs digestion, keeps up weakness,
increases the tendency to a swelling of the legs ; some-
times occasions a slow fever, and throws back the per-
son recovering into a languid state.
Let them take the air as much as they are able to
bear either on foot, in a carriage, or on horseback.
This last exercise is the healthiest of all. It should
be taken about noon ; after it, riding is not good.
Exercise taken before a meal strengthens the organs
of digestion, which is prompted by it. If the exercise
is taken soon after the meal it impairs it.
Patients in this state are seldom so well towards
night, they should therefore take very little food in
the evening. Their sleep will be the less disturbed
for this, and repair them the more and the sooner.
They must not remain ia bed above seven or eight
hours.” Should they feel fatigued by sitting up, let
them lie down for half an hour, or longer at a time,
as they may find it necessary.
The swelling of the legs and ancles, which hap-
pens to most persons at this time is not dangerous,
and generally disappears of itself, if they live soberly
and regularly, and take moderate exercise.
They should pay particular attention to the state af
the bowels. It will not be necessary to apply to any
artificial means of keeping them open every day if
*
388
SUPPLEMENT TO
they should not be regular, but they should not pass
over the third day without doing this if required, and
should apply to them sooner, if they feel heated, puf-
fed up, restless, or have pains in the head. The de-
coctions given below, or the glyster may be resorted to.
Let them not return to hard exercise, or to any la-
borious occupation too soon. Some persons have ne-
ver recovered their usual strength for want of this
precaution.
Decoction, No. 1.
Take a large pinch between the thumb and fingers
of elder flowers, put them into an earthenware jug,
with two ounces of honey and an ounce and an half of
good vinegar. Pour on these three pints and a half
of boiling water. Stir it about a little with a spoon
to mix and dissolve the honey ; then cover the jug,
and when the liquor is cold strain it through a piece
of linen.
Decoction, No. 2.
f Wash two ounces of whole barley very clean and
well in hot water ; then put it into five pints of cold
water, and boil it till the barley opens. Towards the
end of the boiling put in a dram and a half of nitre ;
strain it through a cloth, and then add an ounce and a
half of honey, and an ounce of vinegar.
Glyster.
f Take two pinches between the fingers and thumb
of mallow leaves and flowers, and pour on them a pint
of boiling water. After standing some time, strain it,
and add to it an ounce of honey. For want of mallows,
which are preferable, leaves of mercury, pellitory of
the wall, marsh mallows, the greater mallows, lettuce
or spinage may be used. Some few particular consti-
tutions find none but lavements of warm water effica-
THE ECONOMIST. 389
•cions. Such persons should use no other, and the
/water should not be very hot.
The quantities given as above, are for grown per-
sons, from eighteen to sixty. From the ago of
twelve to eighteen, two thirds of the dose will gene-
rally be enough. From seven to twelve, half ; and
under seven, it must be diminished in proportion to the
age. An infant under a year should not take more
than an eighth part. Some consideration must be paid
to the constitution. Persons should observe whether
they require a strong or weak dose.
COLDS. ‘ "
It is unnecessary to describe the symptoms of a
cold ; it will therefore be sufficient to remark that it is
an inflammatory disease, though in no greater degree
than a slight inflammation of the lungs, or throat ; or of
the membrane or very thin skin which lines the nostrils,
and the inside of certain cavities in the bones of the
cheeks and forehead. These cavities communicato
with the nose in such a manner, that when one part of
this membrane is affected with an inflammation, it is
easily communicated to the other parts.
A cold, when of this slight kind, will require very
little if any medical, treatment, and may be easily cured
without physic, by abstaining from flesh, eggs, broth,
and wine; from all food that is sharp, fat, and heavy ;
particularly by eating little or nothing at supper; and
drinking, if thirsty, a simple drink of barley water, or
an infusion of elder flowers, with the addition of a
third or fourth part of milk. Lathing the feet in warm
water before going to bed will dispose the patient to
sleep.
In colds of the head, the stqarn of hot water alone.
390
SUPPLEMENT TO
or of water in which elder flowers, or some other mild i t
aromatic herbs have been boiled, generally affords
speedy relief. These are likewise serviceable in colds -
fallen on the breast.
Hot and close rooms are very prejudicial in colds,
and sitting* too much over the fire is apt to increase c
the disorder.
Spermaceti is often taken for coughs and colds, t
which being of a greasy nature, cannot operate,
against the cause of a cold, and must impair the di-
gestive faculty of the stomach ; though the cure which
effected by nature itself in due time, is often attribu-
ted to such medicines as may probably have retarded l
the cure.
When a cold does not yield to the above simple
treatment, good advice should be applied to, as a
neglected cold is often the origin of very serious disor-
ders.
COOKERY FOR THE SICK.
General Remarks.
Tub digestion of sick persons, and of those reco-
vering from sickness, is in general very weak, and
similar to that of ‘children. The diet suited to the
latter will be therefore proper for the former, except
in those two classes of diseases, called putrid and inter-
mittent fevers.
In the cases of putrid fevers, during the two or
three first weeks of recovery, no other food should be
allowed than the mildest vegetable substances.
During the recovery from agues, and intermittent
fevers, animal jellies, broths, and plain animal foods,
without vegetables, or as few as possible, is the most
proper diet.
THE ECONOMIST.
391
Choice should be made of the thing’s most likely to
igree with the patient; a change ought always to be
provided, and that some one ought at least to be al-
ways ready : that not much of those that are not likely
to keep should be made at once, invalids requiring
variety ; and that they should succeed each other in
different forms and flavours.
Flesh and flesh broths, are generally speaking, not
lear so well adapted for the re-establishing of lost
lealth and strength as diets of a more simple nature,
lesh being the food in general used by those in health,
s consequently the source from which most distempers
proceed. Being of a gross nature and oily quality,
:onsequently it is harder of digestion than many other
iinds of food, and more likely to generate gross hu-
mours and thick blood, both of which are very un-
favourable to a speedy recovery of sound health.
The yolk of an egg raw beat up in a little wine, or
ightly boiled, may be taken when animal food is not
Drohibited, and when the patient cannot chew, or
> wallow more solid food.
Spoon-meats and drinks as directed for children,
ind simple puddings made as for them, may all be
ased with great advantage for invalids ; always sub-
net however to the restrictions their medical atten-
dant may think proper to prescribe during the different
periods of their complaints.
A. Broth that will keep.
Put six or eight pounds of lean beef, a knuckle bone
)f veal, and four or six shanks of mutton, and cover with
l course crust, or strong paper, or if baked at home
coverin'’- it with a dish will be sufficient ; bake it till
the beef is sufficiently done for eating, with no more
water than will just cover it. When cold, cover it
:lose, and keep it in a cool place. When you use it,
give what flavour to it that is approved.
1 . 4
302
•SUPPLEMENT TO
8 Broth of Mutton, Beef and Veal.
Take four pounds of lean beef, two of scrag: of veal,
and two of scrag- of mutton, a few sweet herbs, and a
few pepper-corns, boil them in two gallons and a
half of water; simmer till it is nearly half re-
duced. When cold clear off the fat, an onion or two
may be added if approved. It should be kept covered
in a «ool place.
A very nourishing Broth.
Boil the chump end of a loin of mutton cleaned from
the fat, with a large handful of chervil, in two quarts
of water till it is half wasted, take off part of the fat
when it is cold. Any other herbs or roots may bo add-
ed. Take half a pint three or four times a day. This
is good in any kind of weakness.
A quick made Broth.
Cut a steak or two from a loin or neck of mutton,
take off the fat and skin, beat it well, set it on the
fire with a pint of water, and cover it close, put in a
bit of thyme and parsley, and if approved a slice of
onion. Boil it quick and skim it well ; keep it cover-
ed, but if likely to be too weak take the cover off.
Half an hour will be sufficient to complete tho whole
process.
Veal Broth, very nourishing.
'lake the knuckle of a leg or shoulder of veal,
with very little meat to it, an old fowl, four shank
bones of mutton well bruised and soaked, a blade or
two of mace, a few pcpper-corns, an onion, a large bit
of bread, and about three quarts of water: put them
into a stew-pan, let it boil up, then skim it well, add a
little salt, cover it close and simmer it gently four
hours, or you may bake it; strain it, and when cold
take off tho fat.
THE ECONOMIST,
393
■ ’ Chicken Broth.
Cut a chicken or an old fowl in half or in quarters,
after taking- off the skin and rump, put it into a quart
of Mater, with a blade of mace, a slice of onion, and
eight or ten white pepper-corns. Simmer it till all
the goodness is extracted. Beat a quarter of an ounce
of sweet almonds with a tea-spoonful of water till it is
tine, give it a boil up in the broth, strain it, and,
when cold take off the fat.
When you have taken off the fat from any kind of
broth as clean as you can with a skimmer, if any still
remains, it may be removed by laying a bit of clean
blotting paper on the broth when in the bason, which
will take up every remaining particle.
Broth from Calves’ feet.
Boil two calves’ feet in a little more than three
quarts ol w-ater till it is half wasted ; strain and set it
iy ; belore it is used take off the fat, put a large tea-
nipful ot the jelly into a saucepan, with a large spoon-
ful of .sweet wine, sugar and nutmeg to the taste, and
lieat it till it is ready to boil, then take a little of it
>ut and beat into it by deg ecs the yolk of an egg,
with a bit of butter the size of a nutmeg : stir it all to-
gether, but do not let it boil. Grate a bit of fresh le-
non-peel into it.
1
Another Way.
Boil two calves’ feet, a quarter of a pound of veal,
he same quantity of lean beef, a good crust of bread,
1 blade or two of mace, half a nutmeg/ sliced, with a
ittle'salt, in rather less than a gallon of water,, till re-
iuced to half; strain it, and when cold tak ff the
at. ,
n u
394
SUPPLEMENT TO
Eel Brotb.
Clean a pound of sma'l eels, and set them on the1
fire in tl .ee quails of water, a little parsley, Isalf a
small or-'cn, a !u a few pepper-corns; simmer them till
the eels a:> well boiiod down, add some salt, and
when ail the goodness is extracted, strain it off.
Tench Broth.
A. most imlricious brodi may Lo made from tench, ir
the same ma > ici as directed for eels, and equally
light of digestion.
Restorative Jelly of Fork.
Take a leg of wc’l Ld pork, when first cut up, bea'
it well. a ?u break the bone. Simmer it over a gentle
fire n drree gallons of water, till it is reduced to one
add i e ■ f an ounce of mace, and the same of nutmeg,
bruised, and let them stew in it. Strain it through u
fine sieve, and when cold tal e o.T the fat. A tea cup
lul to be taken the first and last thing, and at noon
salting it to the taste.
This :s re coir mended by Dr. Ratcliff as a most effi
cations restorative.
Shank Jelly.
Put twelve shanks of mutton to soak in water fou
or s:x hours, then scour them well with a hard brush
tdl they are very clean. Lay them in your saucepan
with throe or four blades of mace, a large onion, abou
twenty Jamaica pepper-corns* and double that quantity
of black, a bundle of sweet herbs, and a crust of breat
toas'ed very brown and hard, but not burnt. Pou
o\er them three quarts of water, and set them on i
hot bcai tl), or o\ er a slow lire, cjose covered ; let then
simmer very gently for five or six hours, then strain i
oil’, and keep it in a cool place.
If approved of, the addition of a pound of beef, w?l
THE ECONOMIST.
395
nucli improve the flavour. This is remarkably streng-
heriing to persons v/ho are weak.
Another Jelly.
Another similar jelly may be made, by allowing two
ow-heels, or three av res’ fee;, or five sheeps' feet, or
t teen imii on shanks, to three quarts o.' water,
lew these no longer than ti'l you have drawn off a
ood jellv, wiiich in these gi ven proportions, may be
one w.. bout slewing1 hie feet quite down. Strain it
hT, and w ten cold take off the fat.
It may be cleaved with vvb'tes of eggs, and strained
h rough a jelly bag, or used without at pleasure.
Oiange or lemon juice or w' ne, and sugar, may be
dded, as is suitable to the case of the patient.
Jelly of Hartshorn Shavings.
To two ounces and a half of hartshorn shavings put
i pint of water, simmer them till you have a good jel-
y, but do not over do them. C.ear and flavour it as
lirecied in the preceding article, or as most approved
>y the patient. '
Jellv of Isinglass.
To a pint of water, add an ounce and a half of isin-
rlass, following the directions given in the last article,
'ins is a very strengthening jelly.
Jelly of Arrow' Eoot.
It is necessary to be cautious in purchasing this ar-
icle, it being counterfeited oy unprincipled people, and
ended by many vv.,o only look to an advanced profit;
* It is necessary here to remark, that wines should never be given
o invalids, except by the express permission of their medical atten-
act, being very dargr . 23 many cases, and to a great deal of
arm unless administered with great discretion. Spirits of all kinds,
houid by no means beg. ven to them, being more icilaming, and of a
inch more dangerous nature than wines.
n n 2
396
SUPPLEMENT TO
those who wish to have it genuine should purchase it
of a chemist of known respectability, the counterfeit
being- very pernicious ; ifg-enuine, it is very nourishing-,
especially for those whose bowels are weak. Put into
a saucepan half a pint of water, a g-lass of good white
wine, or a spoonful of brandy, grated nutmeg, and fine
sugar; boil it once up, then mix it by degrees with a
small spoonful of arrow root previously rubbed smooth
iii a little cold water ; then return it into the saucepan,
stir it well, and boil it about four minutes.
Gloucester Jelly.
Take pearl-barley, hartshorn shavings, eringo root,
rice, and sago, of each an ounce ; simmer them with
three pints of wTater, till reduced to one, then strain it.
When cold it wTill become a strong jelly, give a tea
cupful of it, dissolved in broth, milk, or wine, in change '
with other nourishment.
Jelly of Tapioca.
TJse the largest sort, wash it two or three times in
cold water, and soak it five or six hours in freshwater,
then simmer it in the same water till it is quite clear ;
let a bit of lemon peel be simmered with it. It will
thicken very much ; when used add lemon juice, wine
and sugar.
Beef Tea.
When you have sliced half a pound of lean juicy
beef into small thin pieces, pour on it half a pint of
boiling water. This tea when cold enough, may be
drank, without boiling. A little salt may be added.
Another Way.
Cut a pound of lean beef into thin slices, simmer it
about twenty minutes ; when it comes to the boil, skim
it well. Season as approved, but in general salt is
onlv used.
THE ECONOMIST.
397
Gravy Sippets.
For those whose stomachs will not bear meat, put
two or three thin slices of bread, on a plate made
quite hot, and pou~ over them some gravy from mutton,
beef, or veal, but it mast be when there has been no
butter poured into the dish. Sprinkle a little salt over.
Chicken Panada.
TCoil a chicken, till about th^ee parts done, in about
a quart of water, more or less according to the skte
then take off the skin, when cold cut off the whitd
meat, and pound it to a paste with a little of the watei
it was boiled in, in a marble mortar: season it with
salt, a very smaU quantity of grated nutmeg, and the
least bit oflemon peel. Let it boil gently for a few
minutes, tid of the consistency you wish. It should
be tolerably thick, though not so much so, but that it
may be drank.
This is very supporting to invalids, and conveys
great nourishment in small compass.
Panada.
Put a little water in a small tin saucepan on the fire,
with some sugar, end a glass of white wine, grate in a
very little nu.meg, and a small piece of lemon peel, in
the mean time grate some crumbs of bread. The mo-
ment it boils up put the crumbs in, keeping it still on
the fire, and let it bod as fast as you can. When of a
thickness just proper to drink, it is done.
Another Panada.
Follow the directions given in the last article, but
instead of a glass of wine, put .n a tea spoonful of rum,
and a bit of butter, with some sugar. This is much
admired for its pleasantness.
n n 3
SUPPLEMENT TO
39&;
Another Panada.
Put a bit of lemon peel into the water, mix in the
bread crumbs, and when it is nearly boiled enough, <
add some orange or lemon syrup. You must be par-
ticular in putting in all the ingredients while it is boil-
ing, and let them boil up ; for if you add any after, the
panada will not jelly, but will break in pieces.
Eggs.
An egg beat up in a cup of tea, or beaten and mix-
ed with a pint of milk, is a more wholesome and more
supporting breakfast than tea alone.
The yolk and white of an egg divided, and beat up
separately, *and then mixed in a glass of wine, will
each of them afford a very wholesome draught, and.
will be much lighter than when taken together.
Eggs very little boiled, or poached, if taken in
small quantities, are very nourishing: but invalids-
should only eat the yolk of dressed eggs.
A Restorative.
Hake calves’ feet with, a pint of water, and an equal
quantity of new milk, to each foot, in a jar close co-
vered, for three hours and a half. When cold take off
the fat.
Whatever flavour is approved, may be given, by ba*>
king in it lemon-peel, mace, or cinnamon. Add sugar
after. Give about half a pint twice a day the first and
last thing.
4
Another. r
Take six sheeps’ trotters, a little cinnamon, and
mace, a small piece of lemon-peel, a few hartshorn
shaving*, and a little isinglass, simmer all together
in two quarts of water till reduced to a quart : when1
cold remove the fat, give half a pint twice a day.
warmed iu a little new milk.
THE ECONOMIST.
399
Another.
Boil an ounce of isinglass, thirty or forty pepper-
corns, with a piece of brown crust of bread, in a quart
ol water till reduced to a pint, then strain it.
A large spoonful of this, may be taken in milk, wine
and water, tea, soup, or in any other way ; and is a
very useful jelly, for keeping- in the house.
Another.
A most pleasant draught may be made, by boiling a
quarter of an ounce of isinglass in a pint of new milk
Itill reduced to half: add a bit of sugar, or a bitter al-
mond, as most approved.
This should be taken at bed-time, but not too warm.
Caudle.
Make a smooth gruel with grits, when sufficiently
boiled, strain, and stir it frequently till it is cold. Add
sugar, lemon peel, and wine, with a little grated nut-
meg, when it is used. Many choose a little brandy
instead, or with the wine, and others prefer a little le-
mon juice.
Another. 1
Put into a pint of fine gruel that is not too thick,
while it is boiling hot, tho yolk of an egg beaten with,
sugar, mixed with a little cold water, a glass of wine,
aud a little nutmeg. Mix it in by degrees. This is a
very agreeable and nourishing caudle. Many people
prefer gruel with a little table beer, sugar, &c. with or
without a little brandy.
Another.
Boil up half a pint of gruel, with a bit of butter
tho size of a w'alnut, a good spoonful of brandy, as
much white wine, the same of capillaire, a little lemon
peel, and nutmeg.
400
SUPPLEMENT TO
Note. A very good crudle is made, by pouring
half a pint of gruel, boiling hot, on a glass of good gin,
properly sweetened wu'i sugar.
Tice Caudle.
Pour into bo'kng water, come ground rice, mixed
wi.b a little cold wafer ; and w hen thickened to a pro-,
per consistence, add let. on peel, cinnamon, and sugar,
with brandy in tie proportion of a wine glass to a
quart. Toil all together till it is smooth.
Another.
Soak two table spoonsful of Carolina rice, in water
till it is soft, stra’n the water from it, pet the rice into
*a pint and a half of mi’k; simmer it Cl it. w.‘‘l pulp
through a s;eve, then put the mil!;, with the pulp,
into the saucepan, add a. c’ove bru’ecd, and a bit of
loaf sugar. L~t it i i: ire r r!.o<.t a quarter of an hour,
if too tl.’clr, reduce it to a proper consistence with
milk ; serve up with a thin toast.
Flour Caudle.
Hub a table spoonful of fine flour, into a tea cupful
of cold water, set a cupful of new rmlk-o/er the fire,
and sweeten it with loaf sugar: the instant it boils,
pour the flour and water into it, and stir it over a
slow fire Cl of a proper cor.cistes.ee, which will be in
a quarter fcf an hour, or twenty minutes. This is an
excellent food for infants, being of a nourishing and
astringent quality.
Cold Caudle.
f Heat up the yolk of an egg, mix it into a quart of
co’d spring water that has been bou'ed, w ith the juice .
of a sme.'l lemon a large glass of sweet wine, sweeten
with loaf sugar, and add an ounce of syrup of
lemons.
THE ECONOMIST.
401
Water Gruel.
Mix a table spoonful of oatmeal, with a pint of wa-
ter, wetting- it first with a little of the water, and stir-
ring* with a spoon, till it is quite smooth, then add the
remaining- water, stir it well up, let it settle, and then
pour it into a saucepan, free from sediment, and boil it.
Another Way.
r Rub a table-spoonful of oatmeal, with two of water,
till it is quite smooth, have ready a pint of water boil-
ing on the fire, pour in, and stir it well, boil it quick ;
but be careful not to boil it over. Let it boil about a
quarter of an hour, then strain it off; and add a bit of
butter, and some salt, when to be eaten. Keep stir-
ring it, till the butter is properly incorporated with it.
Water Gruel, made quick.
Mix a spoonful of oatmeal very smooth, with hot
water, just sufficient to make it liquid, then pour upon
it gradually a pint of boiling water, stirring well all
the lime to keep it smooth. Then pour it from one
bason to another, till cold enough to drink.
. Barley Gruel.
Wash a quarter of a pound of pearl-barley ; then
boil it in two quarts of water, with a stick of cinna-
mon, till reduced one half ; strain it off, and return it
into the saucepan with three quarters of a pint of port
wine, and sugar to the taste. Heat it as wanted for
use.
Barley Water.
Cleanse an ounce of pearl-barley by boiling it a few
minutes in a little water, pour off the water, and
pour on it a quart of fresh, simmer it an hour; and
when about half done, put in a bit of fresh lemon peel
402
SUPPLEMENT TO
and a small bit of cugar. If you find it too thick, you
may add sufficient water, to bring it to a due consis-
tence. If agreeable lemon juice may be added.
Another Way.
Wash a handful of Scotch ba le /. simmer it gently an
hour, in three pints of water with a small bit of lemon
peel.
This islets liable to nauseate the stomach than pearl
barley; bu<. the other is most pleasant to drink.
Lemon Water.
Pare half a lemon, and sl'ce it mto a tea-pot, with a
small bit of the peel, and a b't of loaf sugar, or a good
spoonful of capi Unite ; pour on hern a pint of boiling
water, and s op it close for two hours. This is a most'
delightful drink.
An Agreeable Drink.
Poor a table spoonful of cap’"?' re, and the same of
the beet wtrte wine vinegar, info a tumbler of cold
spring water.
Fresh currants, or io jeny. or scalded currants, or
cranberries, but especially tamarinds, make excellent
dri hs, either with or without sugar, as most agreeable
to the palate.
Another.
A very p1 ease ni, drink may bo merle from cranberries,
tal e ti e qua:. \ty of a tea cim'ul, and mesh ri'cm with
some cold wrier. In the mean time boil Wo quarts of
water, with a table spoonful of oaf meal, and a little
lemon peel; ri ca add 1 he cranberries, with come fine
Lisbon sugar, but not enough to ore -.power the fruit,,
which ought (o have a shar p flavoa”, and a quarter of
a p;nt of shoe:/, (if the patient is r ot inclined to be
feverish ;) in ease of fever very- little wine, or none at
the economist. '403
all will be more proper. Boil all tog-ether for half an
hour, and strain off.
A Currant Drink.
Pick a pound of line ripe red currants, clean from
the stalks, and pui. t xm into a stone bottle, then mix
three large spoonsful of pure a'e yeast, as new as can
be got, with three quarts of boiling water; pour it on
the currants-; stop tbe bottle quite close 1:1 the 1‘quor
ferments; then let it have the necessary vent, "keep it
warm, and it will ferment for three or four days.
When it has stood two days, taste it, and if pleasant
to the paL'e, you may bottle it off, if not let it stand
till it is. As soon as it is, run it through a s. miner
and botile it. It will be ready for use in about a
week.
■ t %
A Cooling Drink.
Get three ounces of sweet almonds, rs fresh as you
can, and one ounce of good melon seeds, bruise them
in a marble mortar, adding to them by degrees a pilit
of cold water, and then strain through a line sieve.
Bruise the remainder of the almonds and seeds again,
with another pint of water, add ng to it as before,
strain it olf, and repeat the process a third lime.
Then pour all the liquor on the bruised mass, stir it
>vell together, and .strain clear off. You may safely
bruise half an ounce of sugar wi h it, though many
people who rre vc \j weak, think it too heating. Yrou
may add for those who approve of it, a little orange-
llower water.
Another.
Wash and cleanse w ell a quarter of a pound of whole
barley in hot water, then boil it in live quarts of water
till the barley opens, with ha!f an ounce of cream of
tartar. Then strain it, no other ingredient is requisite
for this drink.
404
SUPPLEMENT TO
Draught for those who are weak, and have a
Cough.
Beat up a new-laid egg, and a quarter of a pint of
new milk warmed, a table spoonful of capillaire, as
much of rose-water, and a little grated nutmeg. It
must not be warmed after the egg is put in. Let it be
taken twice a day, the first and last thing.
Refreshing drink in a Fever.
Boil an ounce and a half of tamarinds, three ounces
of currants, nicely washed and picked, and two ounces
or raisins stoned, in three pints of water, till nearly
half wasted. Strain it, and lay in a bit of lemon peel,
lor about an hour, then take it out, or it will give it a
bitter taste.
Another.
Put into a stone jug, a little tea-sage, two sprigs of
balm, and a little sorrel, having first washed and dri-
ed them ; peel a small lemon, slice it, and put it in
with a small bit of the peel ; then pour on it three
pints of boiling water, sweeten it moderately, and co-
ver close.
, Another.' 1
Wash an ounce of pearl-barley very clean ; shift
the water twice, then put in three pints of water, an
ounce of sweet-almonds beat very fine, and a small
bit of lemon-peel ; boil it till the liquor is very
smooth, then add a little capillaire and syrup of le-
mons.
Toast and Water. ’ ^
Toast a thin piece of bread, at a distance from the
fire, till very hard and brown, but not the least burnt ;
then put it into a jug of cold water, and cover it close,
let it stand an hour before it is used. The water will
be of a tine brown colour if properly made.
THE ECONOMIST.
405
This is of particular use in weak bowels, and by the
addition of a small portion of brandy is a very proper
drink, when the bowels are disordered.
Apple Water.
Cut two or three large apples in slices, or you may
roast the apples ; pour a quart of boiling water on
them, let it stand three hours, then strain it off, and
sweeten moderately.
Orgeat for Invalids.
Beat two ounces of sweet-almonds, and a bitter al-
mond or two, in a little orange-flower water: then
pour a pint of milk, and as much water mixed toge-
ther, into the paste, sweeten with sugar, or capillaire :
This is an excellent drink for persons who have a ten-
der chest ; and is highly beneficial in the gout, and
vvitlithe addition of half an ounce of gum arabic, tends
much to allay the painfulness, and attendant heat.
Half a glass of brandy should be added if thought
too cooling in the last mentioned complaints, and the
glass of orgeat may be set in a basin of warm water.
Orangeade or Lemonade.
When you have squeezed the juice, pour boiling
water on a little of the peel and cover it close. Boil
sugar and water to a thin syrup, and skim it well.
When thoroughly cold, mix the infusion, the syrup and
juice, with as much more water as will make it a
rich sherbet, and strain it through a jelly bag: or it
may be made by squeezing the juice, straining it, and
adding capillaire and water.
Egg Wine.
Beat up an egg, and mix it with a little cold water ;
set on the fire a glass of white wine, half the quantity of
water, a little sugar, and grated nutmeg. When it boils
o o
406
SUPPLEMENT TO
mix in the egg by degrees, stirring it well all the time,
set it on a slow fire again, and stir one way, about a
minute, but do not let it boil, for if it boils, or the egg
is stale it will curdle. Toast should be served with it.
Egg wine may be made, without warming the egg,
which makes it much lighter for the stomach, but it
is not so pleasant to the palate.
Herb Teas.
Herb tea should be made with a moderate propor-
tion of the herb. When the tea is of a proper strength
the herbs should be removed, as long infusion will oc-
casion it to become nauseous. These teas should
always be used when fresh made.
Whey.
Whey is a very wholesome drink for hot constitu-
tions, as it quenches thirst, promotes sleep, and is the
most relaxing, and diluting of all drinks, even dissolv-
ing and carrying off salts ; it is likewise a most useful
remedy in the hot scurvy.
Cheese whey is a most wholesome drink, particu-
larly when the cows are on fresh herbage.
White Wine Whey.
Set half a pint of new milk over the fire, as soon as
it boils up, pour in as much wine as will turn it, and
make it look clear ; let it boil up, then take it off the
fire and set aside that the curd may settle, but do not
stir it. Then pour the whey off, and add to it half a pint
of boiling water, and a lump of fine sugar. By this
means you will have your whey perfectly cleared of
all its milky particles, and as weak as you may wish
to have it.
Orange, Lemon, or Vinegar Whey.
Pour into as much boiling milk as is required, as
THE ECONOMIST.
407
much orange, or lemon juice, or best white wine vine-
gar, as will turn it to a clear whey, let it stand till the
curd has subsided, and then pour it off. If too acid,
you may add a little warm water.
This is less heating than if made with wine, and
if only meant to promote perspiration, answers full
as well.
Mustard Whey.
Set on a pint of milk, when ready to boil, scatter in
Hour of mustard very slowly till it curdles. Let it
stand till it is settled, and then strain it off.
This whey is warming to the stomach, and promotes
perspiration. It is very beneficial after much fatigue,
and exposure to wet, or cold, but should not be taken
when the appetite is craving for food.
Cream of Tartar Whey.
To a pint of new milk, when ready to boil, scatter
in gradually two tea spoonsful of cream of tartar, keep
stirring it till it is quite clear, then strain it.
This whey is a powerful diuretic, and is very cooling.
Treacle Posset.
To a pint of milk when ready to boil, add two
table spoonsful of treacle, stirring it briskly over the
fire till it curdles. Strain it off after it has stood a few
minutes.
This posset promotes perspiration, and children in
general are partial to it.
Butter Milk.
New butter milk is very cooling, and moist, and an
excellent remedy for a hot thirsty stomach, good for a
hoarseness, and very beneficial in consumptive cases,
hectic fevers, constipated bodies, ulcers of the kidneys,
and the dry scurvy. When stale many prefer it as
o o 2
408
SUPPLEMENT TO
being- lig-hter on the stomach, it is certainly then very
serviceable to those who are troubled with g-reat pers-
pirations.
Dr. Boerhaave’s sweet Butter-milk.
Take milk from the cow into a small churn ; one
about the price of six shilling's; begin churning in
about ten minutes, and continue till the flakes of but-
ter swim about pretty thick, and the milk discharged
of all its greasy particles, appearing thin and blue.
Strain it through a sieve, and drink it as frequently
as possible.
This should form the whole of the patient’s beverage,
and the food should be principally biscuits and rusks in
all their variety ; with ripe and dried fruits of various
kinds, when a decline is apprehended.
Dried, and baked fruits, raisins in particular, are de-
cidedly the most proper suppers for invalids, with bis-
cuits, or plain common cake.
Milk Porridge.
Make a fine gruel with grits, let it boil a long time,
then strain it off; either add cold milk, or warm it
with milk, as occasion may suit. Serve with toast.
French Milk Porridge.
Stir some oatmeal and water together, and let it
stand till it has settled, then pour off the water, and
put fresh upon it, stir it up well, and let it stand till
the next day; strain through a fine sieve, and boil the
water, and while boiling add the milk. The propor-
tion of the water to the milk must not be more than a
fourth part.
This is in much estimation, with toast, for the
breakfast of invalids, and weak people, on the
continent.
THE ECONOMIST.
409
Rice Milk.
Boil a spoonful of ground rice, rubbed down very
smooth with a pint and a half of milk, add a small bit
of cinnamon, and of lemon-peel, with a little
grated nutmeg-, when nearly done, sweeten mode-
rately.
Flummery or Sowins.
Put two spoonsful of oatmeal into a quart of water,
and let it stand till it begins to be sourish, then stir it
up, put it into a saucepan and set it over a quick fire.
When it is quite hot and beginning- to rise, brew it to
and fro With the ladle to keep it from boiling. Do
this for five or six minutes, and then take it off the
fire, for it is prepared to the proper degree.
This is sometimes eaten with milk, cream, or other
mixtures ; but those who eat it to open, cleanse, assist di-
gestion, and remove offensive matter from the stomach,
eat it with bread only, as it thus more powerfully re-
moves obstructions of the breast, helps the natural
heat, strengthens the stomach, cools the body,
opens the passages, and creates a cheerful active
disposition.
This gruel is particularly to be recommended in
hot seasons and climates, as an excellent whole-
some breakfast. It is also favourable in putrid
disorders.
Boniclapper.
Boniclapper is milk which has stood till it is be-
come of a pleasant sourish taste, and of a thick slip-
pery substance. In very hot weather this will be in
about twenty-four hours from the time of its being
milked, but longer in proportion as the weather is
colder. If put into vessels which have been used for
milk 10 be soured in it will change the sooner. You
must always use new milk for this purpose.
o o 3
410
SUPPLEMENT TO
Boniclapper is an excellent food both for the healthy
and the unhealthy, particularly for all who are trou-
bled with any kind of stoppages ; as it powerfully
opens the breast and passages; is itself easy of diges-
tion, and helps to digest all hard or sweeter foods. It
also cools and cleanses the whole body, renders it brisk
and lively, and is very efficacious in quenching thirst.
No sort of milk-meat or other spoon-meat is so pro-
per and beneficial for consumptive and languishing
people as this, eaten with bread only. For however
debilitated, this sort of food will be light and easy on
the stomach, when new sweet creamy milk will not.
It may possibly be objected that this soured milk
will not agree with the stomach, nor be pleasant to
the palate. This may be true at first, for nature seems
to dislike changes, although for the better. A little
custom and use, however, will make it not only fa-
miliar, but pleasant to the stomach and palate ; and
those who have neither patience nor wisdom to sub-
mit to a little inconvenience, will never have an op-
portunity of knowing the true intrinsic virtue of any
thing, nor its nature and operation. There is no rea-
son in nature why people should dislike this soured
food ; and most people desire it in some way or other :
more especially such as have disordered stomachs and
weak heats ; for the assistance of which, vinegar, ver-
juice, the juice of lemons and oranges, and many other
sharp keen juices have been ordered, and mixed with
food, with evident advantage.
Saloop.
Boil a little water, wine, and sugar, with a small bit
of lemon peel together ; then mix in a little of the
powder that has been rubbed very smooth, with a
little cold water; stir it well together, and let it boil
for a few minutes.
THE ECONOMIST.
411
Sago.
Cleanse half an ounce of sago, by soaking it in cold
water an hour to take off the earthy taste ; pour off
that water, and wash it well, then add more, and sim-
mer it gently, till the berries are clear, with lemon
peel, and spice, if approved. Add wine, and sugar,
and boil all up together.
Sago Milk.
Cleanse as directed in the preceding article, and
boil it slowly, and with new milk alone. It swells so
much, that a small quantity of berries will be sufficient
for a quart of milk ; when reduced to about a pint it
will be done. It requires neither sugar, or any thing
else to flavour it.
Asses’ Milk
Is far superior to any preparation made in imitation
of it, and should always be preferred, where it can be
easily obtained. It should be milked into a glass that
is kept warm by being put into a basin of hot water.
The fixed air that it contains, is apt to give a pain in
the stomach. Persons beginning to take it, should
therefore at first take a tea spoonful of rum in it, but
it should not be put in till the moment it is to be
swallowed.
Artificial Asses' Milk.
Boil a quart of new milk, the same of water, an
ounce of white sugar-candy, half that quantity of
eringo root, and the same of conserve of roses, all to-
gether till it is half wasted.
This is an astringent, the doses must therefore be
proportioned to the effect, and the quantity in making
to what will be used while sweet.
Another.
Mix an egg that is well beaten, with two spoons-
412
SUPPLEMENT TO
ful of boiling1 water, and as much new milk ; sweeten
with pounded white sugar- candy. Let it be taken
two or three times a day.
Another.
Boil two ounces of pearl barley, the same quantity
of candied eringo-root, and the same of hartshorn-
shavings, and a dozen of shelled snails that have been
bruised, in two quarts of water, till reduced to one.
Mix with an equal quantity of new milk, when taken,
which should be twice a day.
Raspberry Vinegar Water.
Take two pounds of raspberries, that are not
thoroughly ripe, pour a quart of the best white wine
vinegar upon them, and let them stand twenty-four
hours, then strain off the liquor through a hair sieve,
being very careful not to bruise the fruit. Pour it
again on two pounds more raspberries not thoroughly
ripe, and let it stand twenty-four hours more, then
strain it through a lawn sieve, taking the same precau-
tion not to bruise the fruit. To each pint of liquor put
a pound and a half of double refined sugar Pour it
into a jug, and set it on the fire, in a kettle of water,
till the sugar is dissolved, then take it off, and when
it is cool skin off the dross of the sugar. You may
bottle it the next day, it must be kept in a dry place.
This is a most useful preparation, and ought to be
kept in every house, as it not only affords a most re-
freshing beverage, but is of particular efficacy in com-
plaints of the chest. A table spoonful, or two, as
most agreeable, in half a pint of spring water. Be
careful when you make it not to use any metal or gla-
zed utensil, but use china, or stone ware.
The fruit, by mixing an equal quantity of sugar
with it, may be used in various ways.
Herb Porridge.
Mix some oatmeal in water, and set it on a quiek
THE EC0N0MI8T.
413
tire ; when scalding hot, put into it a good quantity of
spinach, corn-salad, tops of pennyroyal, and mix it all,
well washed, and cut small. Let it stand on the fire
till ready to boil, then ladle it up and down for six or
seven minutes. Take it off the fire and let it stand
some time that the oatmeal may sink to the bottom.
Then strain it off, and add butter, salt, and bread.
Let it stand till nearly cold before you eat it.
This porridge is most excellent for cleansing, and
opening of obstructions, and breeding good blood,
enlivening the spirits, and making the whole body ac-
tive and easy. It is also pleasant to the palate and
stomach.
Another.
Take nettle-tops, elder-buds, clivers, and water
cresses, or smallage ; set on the fire, oatmeal and wa-
ter, in a proper proportion to the quantity of the herbs.
Wash them well, and when the water is ready to boil,
put them in either cut, or uncut, as may be most agree-
able, and when again ready to boil, ladle it to and fro,
to'prevent it ; as it must not be suffered to boil. Do
this for six or eight minutes, then take it off the fire,
and let it stand a little time. It may be eaten either
with the herbs, or strained, as approved, but should
not be eaten more than milk warm from the cow.
Bread, salt, and a. little butter, if approved, may be
added when eaten.
This is likewise a most excellent porridge for clean-
sing, and is far beyond what is commonly made.
Garlic, or Onion Porridge.
Set on the fire, some oatmeal, and water, that has
been well mixed, and, when ready to boil, put in as
much bruised garlic, or onion, to make it strong, or
weak, to your taste. Ladle it to and fro for five or six
minutes to prevent its boiling. Take it off, and let it
414
SUPPLEMENT TO
stand five minutes, then add butter, salt and bread, and
eat it milk-warm.
This is a good, warming, opening, and cleansing
porridge.
To make Diet-Drinks, by infusing Herbs, Grains,
Seeds, &c. in Liquors.
For all sorts of herb-drinks, it is necessary to observe
that the herbs should be gathered at the proper sea-
sons. Then dry them in the shade, and well inclosed in
brown-paper bags. When wanted for use, take out the
proper quantity, put it into a linen bag, and hang it in-
to the ale, or beer, while it is working, and let it remain
for two, three, four, five, six, seven, or eight hours, ac-
cording to the flavour and strength you wish to extract,
and then take it out. But wormwood ought not to re-
main so long ; three or four hours pvill be quite suffici-
ent for that herb.
If the herbs are properly gathered, preserved, and
used in the proper manner above directed, all their good,
pure, balsamic virtues, will infuse themselves readily,
into the beer, ale, wine, or into whatever liquor it may
be, in the same manner as the pure sweet qualities of
malt, does into the warm liquor in brewing, which is
effectually done in one hour. But if malt is suffered to
remain six, or eight hours, before the liquor is drawn off,
all its nauseous properties will be extracted, and will
overpower its good qualities. The foregoing observa-
tions stand good, in infusing any sort of herbs, and great
care is therefore requisite, in all preparations of them,
that their pure qualities are neither overpowered, or
evaporated ; as in that case, it will, whatever it may be,
soon tend to putrefaction.
All beer, ale, or other liquor in which herbs are in-
fused, must be genuine, for if adulterated, all the virtues
of the infusions will be destroyed by its pernicious qua-
lities.
t.,
THE ECONOMIST.
415
Wormwood Beer, or Ale, another Way.
Take more or less of wormwood, according as you
wish to make your liquor strong or w^eak of the herb.
Infuse it for half an hour in the boiling wort, then
strain it out and put the wort to cool.
Wormwood drinks prepared . either in this, or the
foregoing manner, are good, noble liquors, gentle, assist-
ing digestion, warming, and refining the blood, and
sending no gross humours to the head.
The above methods should be observed, in making all
drinks, in which any strong bitter herbs are infused.
As it makes them pleasant and grateful both to the pa-
late and stomach, and preserves all their physical vir-
tues. Most bitter herbs, naturally and powerfully open
obstructions, if they are judiciously managed. But the
usual method of making such drinks, not only renders
them unpleasant to the taste, but likewise destroys all
the medicinal properties of the herbs.
Remedy for a Constitutional or Winter Cough.
Take of almond emulsion seven ounces and a half,
syrup of white poppies, oxymel of squills, of each two
drachms ; compound powder of gum tragacanth one
drachm. Two spoonsful to be taken frequently, this is
recommended, by Sir Wm. Knighton, Physician to his
Majesty, as a most efficacious remedy.
Extract of Malt for Coughs.
Pour as much hot water, (but not boiling), over half a
bushel of malt as will just cover it. Let it stand for
forty-eight hours, then drain off the liquor entirely from,
but do not press the grains ; put the liquor into a large
saucepan, that there may be room to boil it as quick as
possible, without its boiling over ; when it begins to
thicken, keep stirring it, till as thick as treacle.
Take a small spoonful three times a day.
416
supplement to
Applications for Kibes, or Chilblains, Burns, Scalds,
Slight Wounds, Stings or Bites of Animals,
Sfc. Sfc.
For Kibes, or Chilblains.
These complaints are generally confined to the ex-
tremities, namely, the feet and hands ; this arises from
two causes, — 1. That the circulation of the blood is
weaker at the extremities, than the other parts of the
body. 2. That these parts are more exposed to out-
ward impressions than any other part of the body.
The skin of the hands, or feet, may be strengthened
by washing them frequently in cold water, and chil-
dren who have been habituated to this practice, are
seldom troubled with chilblains. Children should be
habituated to plunge their hands in cold water, every
morning, and their feet, at least twice a week, before
the winter sets in, and to keep them in some mo-
ments ; by this means, they will be enabled to conti-
nue it throughout the cold weather, without any in-
convenience. This would not be advisable for grown
persons, who have not been accustomed to it; but for
children who have, it will in general be most saluta-
ry. It is also necessary to prevent children, from
bringing their hands and feet, when cold, too near
the fire, to avoid the too speedy succession from cold
to heat.
The most troublesome itching, may be assuaged by-
plunging the hands or feet into cold water. Snow,
if it is to be had, is still more speedy in its effects.
The hands or feet should be gently and often rubbed
with it, for a length of time ; it will make them hot,
and very red for a few moments, but they will very
soon grow cool, and perfectly easy.
THE ECONOMIST.
417
This remedy will be too active for those, who
have particularly sensible, and delicate skins ; as it
will effect them like a common blistering- plaister.
When this is the case, or it is found difficult to make a
child go through this process ; or when any other
complaint may exist, which might be aggravated by
it. some other must be sought for. One of the best,
is to wear gloves, and stocks, made of smooth skin,
day and night, without putting them off till the corn-
plaint is removed, which under this process, will ge-
nerally be in a few days. If this should fail, wash
the hands, or feet, with either of the following decoc-
tions. Pour boiling water on some scraped horsera-
dish, adding about a sixth part of vinegar, this is easy
to procure, and very efficacious. The other is. Put
a few leaves of sow-bread, and an equal quantity of
the tops of camomile, into an earthen pan, with half
an ounce of soap, and the same of sal-ammoniac, and
pour on them three pints of boiling water ; th'.s de-
coction, is very efficacious, but it will dye the hands
yellow for a few days. As soon as the hands, or
feet, are taken out of these decoctions, they must be
kept from the air, by gloves, or socks.
When you have removed the disorder by the use
of these decoctions, which make the skin supple and
soft, it should be washed with ?,n equal quantity of
camphorated brandy and water, to strengthen it.
Persons troubled with obstinate chilblains, should
abstain from strong liquors.
For Burns, or Scalds.
If a burn, or scald, is trifling, and occasions no blis-
ter, it will be sufficient to fold a soft cloth, well
soaked in cold W'ater, on the place, and repeat it
every quarter of -an hour till the pain is removed.
When a bum. or scald blisters, the pomatum given as
T p
418
SUPPLEMENT TO
under; should be spread on a compress of fine linen,
and applied to it, changing1 it twice a day.
Should the skin be burnt through, and the flesh in-
jured, the same pomatum should be applied on a piece
of soft lint, exactly fitted to the place, and covered
with either of the plasters undermentioned.
If a burn, or scald, is extensive ; medical advice
should be had immediately, as it commonly endangers
the life of the sufferer.
The Pomatum.
Mix the yolk of a small egg, or half a large one,
with an ounce of the ointment nutritum. This oint-
ment is easily made by rubbing two drachms of
ceruss, (white lead, half an ounce of vinegar, and
three ounces of common oil) well together.
Or make a mixture of one part of wax, melted with
eight parts of oil, and add the yolk of an egg to two
ounces of this mixture.
A more simple, and sooner prepared application, is,
to beat up an egg, while and yolk, with two spoons-
ful of fine sweet oil, apply this till the pain, and other
symptoms have nearly subsided ; then the second
plaster as under, will be sufficient to complete the
cure.
vTlie Plaster.
If in winter, melt four ounces of white wax ; add-
ing to it, two spoonsfal of oil: if in summer, one
spoonful will 'be sufficient, or it may be entirely omit-
ted ; spread this thin and evt'nly on slips of fine linen.
Another.
Boil half a pound of oil of roses, two ounces of vine-
gar, and a quarter of a pound of rt?d lead, till nearly
the consistence of a plaster ; then dissolve in it three
quarters of an ounce of yellow wax, anej a drachm of
THE ECONOMIST.
419
camphor, stirring- it well tog-ether. When properly
dissolved, spread on paper.
For Slig-ht Wounds.
When slight wounds, or cuts bleed much, lint dip-
ped in vinegar, or spirits of turpentine, should be ap-
plied, and retained by a moderately tight bandage ; but
should the blood spirt out, it shews that an artery is
wounded, and it must be held firmly, till a surgeon
can be procured. When the blood seems to flow
equally from all parts of the wound, and there is no
reason to suppose any considerable vessel is wounded,
it may be permitted to bleed till the dressings are pre-
pared. The edges of the wound should then be pressed
gently together, and retained by straps of the plaster
undermentioned.
Let these remain for three or four days, unless the
matter smells offensive, or the wound becomes pain-
ful, in either case, the straps must be taken off, the
wound washed clean with warm water, and fresh
straps of plaster, nicely fitted to keep the wound toge-
ther. The straps must be laid over the wound cross
ways, and reach some distance beyond each side of it,
to hold the parts firmly together. The limb being
kept very still, the patient abstaining from strong li-
quors, taking only mild light food, and keeping the
bowels open, all simple wounds will be easily cured in
this manner; but filling the wound with lint, poul-
tices, or greasy salves, will have a contrary effect.
Wounds that are ragged or torn, may be drawn to-
gether and healed by this plaster, without any other
salves or medicines.
For a broken shin, or slight grazing of the skin, co-
ver the part with a bit of lint, dipped in an equal
quantity of brandy and vinegar, and leave it on, un-
less the part inflames, in that case, weak goulard wa-
ter is the best remedy.
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420
SUPPLEMENT TO
Wounds that appear of consequence, should always
be put Under the care of a surgeon.
The Plaster.
Melt six ounces of diacylon, and an ounce of resin
together, let it cool till about the thickness of treacle,
and then spread it smooth on a piece of fine linen.
For Bruises.
For bruises that are only external, and not very se-
vere, the best application is one part strong vinegar,
with two parts warm water, (common vinegar, will
not require so much water.) Linen dipped in this,
should be laid in folds, on the bruised part, or wrap-
ped round it, as the nature of the place admits of.
These will require to be wetted every two hours, for
the first day.
Houseleek, leaves of parsley, or chervil lightly bruised,
may be also used with success: and are to be preferred
to vinegar, when there is also a wound with the bruise.
The poultice hereafter directed may be likewise used
with advantage.
It is too common a practice to apply spirits, such as
brandy, arquebusade water, and other similar things,
on such occasions : but these liquids, are apt to coa-
gulate the blood instead of resolving it, and are very
pernicious, though they may be sometimes used with-
out visible detriment to very slight bruises.
Greasy plasters, or those formed of earths, gums
resins, &c. are still more pernicious, and many instan-
ces have occurred of slight bruises, which if left to
the economy of nature itself, would have been well
in three or four days, being aggravated into gan-
grenes by the application of such plasters.
External bruises that are severe, and all internal
ones, ought immediately to be put under the care of
an experienced medical practitioner.
THE ECONOMIST.
421
The Poultice, &c.
Boil about a quarter of a pound of crumbs of bread,
as much as you can pinch up between the thumb and
finger of elder flowers, the same quantity of camomile,
and of St. John’s wort, in equal quantities of vinegar
and water, till of a proper consistence.
A more efficient poultice, may be prepared by boil-
ing slightly linseed meal, in stale ale, or porter
grounds ; as the oiliness of the seeds, will keep it soft,
and the yeasty dregs of the malt liquor, is both cool-
ing and sweetening.
Should fomentations be preferred, take the same
quantity of herbs, as directed for the first poultice, and
infuse them eight or ten minutes in a pint and a half
of boiling water. Then add to this liquid a pint of
vinegar, dip flannels into it, wring them out, and ap-
ply them to the part effected.
For Benumbed or Frozen Limbs, &e.
In severe weather it will sometimes happen, that
persons who are much exposed to the cold, have their
hands and feet benumbed, and sometimes quite frozen.
Persons thus affected with the cold, attempting to
walk about, which appears to be a natural means to
get wrarm, or still more attempting to warm the fro-
zen parts, their cases will in general prove irre-
coverable. Excrutiating pains will be the conse-
quence, and which are almost invariably followed by
a dangerous mortification.
The only efficacious remedy, is to remove the patient
into a moderately warm place, and there to apply snow,
continually to the parts effected. But if snow is not to
be had, keep washing the affected parts incessantly
with ice water, as the ice melts in the room, but very
gently, as all friction would be dangerous. By this ap-
plication the patient will soon find a gradual return of
feeling in the limbs, which will soon begin to recover
p p 3
422
SUPPLEMENT TO
their motion. When this is accomplished, the patient
should be removed into a rather warmer place, and
drink a few cups of the infusion given below.
Common experience, will make the danger of attempt-
ing to relieve such accidents by heat, and the good
effects of cold water, obvious. For if meat, potatoes,
apples, 8fc. that are frozen, are put into cold water,
they will recover their former state ; but if put into a
warm place, or hot water, they will become rotten.
Long exposure to the cold, in very severe weather,
will often prove fatal to persons who are not accus-
tomed to it, the blood becoming congealed, and being
too much forced up to the brain ; so that the patient
dios of a kind of apoplexy, preceded by drowsiness.
A person, on these occasions must therefore, use his
utmost endeavours to keep himself awake, as indulging
sleep, would infallibly prove his death.
The same remedies are to he used in this case, as for
frozen limbs. Many having been revived by them, who
had been exposed to the freezing air, or bad remained
in the snow for several days, and when found, disco-
vered no signs of life.
The Infusion.
Take a good table spoonful of elder flowers, pour on
them three pints of boiling water. After it has stood
some time strain it, and mix into it three ounces of ho-
ney.
Applications for Stings, or Bites of Animals.
The principal insects, and reptiles of this country, by
whose sting, or bite, we are annoyed, are, bees, hor-
nets, wasps, gnats, harvest bugs, bugs, adders, and vi-
pers.
The. sting, if left in the wound, must in the first place
be taken out.
Elder flowers, or any of the following herbs,; bruised
THE ECONOMIST.
423
and laid on the wound, are the best applications that
can be used. The herb robert, a species of geranium ;
or crane’s bill ; oi\ chervil ; or parsley. Spirits of
hartshorn, if immediately applied, is often an effectual
remedy for the bites, or stings of these animals.
If the part is much inflamed, make a strong decoc-
tion of elder flowers, to which add a spoonful of spirits of
hartshorn, or if not to be got readily, the decoction
will do tolerably well without it. Dip flannels in it,
wring them out, and apply warm, this will afford spee-
dy relief.
Or cover the part affected, with a poultice,
made with bread, milk, and honey.
If the legs are stung, bathing them repeatedly in
warm water, will afford relief.
Oil, will sometimes prevent the parts from swelling,
and the pains attending it, if applied immediately after
the sting.
Pounded parsley is the easiest to he prepared, and
one of the most availing applications that can be. used
in such accidents.
For Thorns, Splinters, &c.
It is a very common accident, to run the prickles of
roses, chesnuts, thistles, 8cc. or small splinters of
wood, See. into the hands, feet or legs, and provided
they are extracted immediately, are seldom attended
with bad consequences. But to prevent any such, it
is advisable to dip a compress of linen in warm water,
and apply to the part, or bathe it a little while in
warm water.
If you cannot extract a thorn, or splinter directly,
or should any part of it be left in, it will cause inflam-
mation, ending- in an abscess, unless timely precau-
tion be taken. A plaster made by spreading shoe-
maker’s wax on leather, is very good to draw the
wound. When it is known that part of it remains, it
424
SUPPLEMENT TO
will be the best way to apply to a surgeon, who will I
easily extract it by opening the place : but as is some-
times the case, when the substance is very small, that
it is unobserved till the inflammation has begun, and
advice not readily to be obtained, it should be first
steamed over hot water, and then a poultice of bread
and milk, with a few drops of Peruvian Balsam.
The imagined part, must absolutely be kept in the
easiest posture, and as still as possible. Animal food
and fermented liquors, in cases of inflammation, should
be avoided.
If these methods do not soon succeed, good advice
should be procured without delay, as neglect, or im-
proper treatment of such an accident, may probably
cause the loss of a limb.
For Corns and Warts.
The general, and almost only cause of corns,
shoes either too small, or too hard and stiff.
The most effectual cure for corns, is by repeatedly
washing and soaking the feet in water as hot as it
can be borne ; and then cutting the corn while soft
with a sharp penknife carefully, so as not to wound
the flesh, and afterwards applying ground-ivy, pur-
slain, or a leaf of houseleek, bruised, and dipped in
vinegar to the place. Or they may be dressed every
day, with a plaster of diacylon, or of gum ammonia-
cum, softened in vinegar.
To prevent the return of corns, avoid the cause that
first produced them.
Warts may be safely destroyed, by tying a silk, or
well waxed flaxen thread, closely round the bottom of
it.
Or they may be dried away by various moderately
•corroding applications, such as the milky juice of Gg-
leaves, of swallow-wort, or of spunge. They may also
he destroyed by rubbing them with the inside of b?an
THE ECONOMIST.
425
shells. But these corrosives are only to be had in sum
nier, and persons, whose skins are delicate ought not to
use them, being likely to occasion a painful swelling.
Instead therefore of them, a little vinegar mixed with as
much salt as it will dissolve, is a very good remedy. Or
a plaster, made of galbanum, and sal ammoniac, well
kneaded together, and applied, seldom fails to destroy
them.
For Whitlows.
As soon as you apprehend that a whitlow is forming,
the affected finger should be plunged into pretty warm
water, or held over the steam of boiling water ; by con-
tinuing to do either of these things, for nearly the first
day, the complaint will in general be dispersed. But
slight attacks ot this nature, are too generally neglected,'
from a mistaken idea that they are of little consequence,
till the disorder has increased to such a degree, that me-
dical advice becomes necessary. The danger of these
tumours being much greater than it is generally ima-
gined.
COOKERY FOR THE POOR.
General Remarks.
It being the incumbent duty of every family, (who pos-
sess the means,) to assist their poor neighbours, and
this may he done, with more ease, in the country, than
n a more extended neighbourhood ; and at a very trivial
jxpense. These donations may be amended, and ad-
ministered in a great variety of shapes, at the pleasure
)t the discreet mistress of a family.
A very valuable present, to a poor family, is a jug of
skimmed milk, from those who keep cows.
426
supplement to
A large pudding may be baked, when the oven is hot,
and is a valuable gift to a sick or young family, made
thus. Put into a deep coarse pan, half a pound of rice,
a quarter of a pound of treacle or coarse sugar, two
quarts of milk, and two ounces of dripping ; set it cold
into the oven, it will take a long time baking. This is-
a most excellent solid food. To those who seldom taste
meat, a good meal may be administered in a thing called
brewis, which is made in this manner. Cut a thick
crust off the upper part of a loaf, and put it into the pot
where salt beef or pork is boiling, and nearly done;,
this will draw off some of the fat, and when swelled out,
is by no means unpalatable.
Soup.
The easiest way to make soup for the poor, is to
bake it. Put into a large pan, a small quantity of:
meat cut in slices ; a pint of split peas, or whole ones,
previously soaked, two ounces of rice, two onions, and
two carrots, with some pepper and salt ; and pour on
a gallon of water. Tie it down with brown paper, and
bake it with the bread.
Another.
The cook should save the liquor in which meat, hams,
or tongues, &c. have been boiled, however salt it may be ;
as it is easily diluted with fresh water, and with the ad-
dition of the bones, and the pieces of meat which come
from table, on the plates, with some fresh vegetables,
rice, oatmeal, or Scotch barley, several gallons of good
soup, may be made at least twice a week. The pieces
of meat should not be put in till the soup is nearly done,
that they may not become tasteless ; but the bones:
should be well boiled to extract all their nourishment.
Another.
Take carrots, turnips, potatoes, leeks, the outside
TIIK ECONOMIST.
427
leaves of lettuce, celery, or of any vegetable that is at
hand ; cut all small, put them with bones, into the re-
mains of peas that have been pulped for soup, or to
grits, or oatmeal, that has been used for gruel. Though
this soup may be poor of meat, the long boiling of the
hones, and vegetables, will afford more nourishment than
the laborious poor can in general obtain.
This, which is produced from the superfluity of the
family, if prepared with care, and cleanliness, will be of
great benefit to the poor.
Another.
When fish is served, let the cook save some of the
liquor it was boiled in, and stew in it the head, bones,
and fins, which contain an isinglass ; with the gravy,
and fragments remaining, till all the goodness is extrac-
ted ; this with a bit of onion, a little pepper, and ground
rice rubbed down smooth into it, makes a palatable, and
nutricious broth for the sick.
But strained, it makes an admirable improvement to
meat soup, particularly for sick persons; when made for
them, the liquors of salt meats, should not be used, or
very sparingly.
The fat of soups or broths should not be taken off, as
it is very nourishing, and in general the poor are fond of
it.
A strengthening Soup.
A most excellent, and strengthening soup, for the
poor, who are weakly, maybe made, by putting into a
iarge pan, two cow-heels, and a breast of mutton, cut
in pieces, a quarter of a pound of rice, an onion, a few
Jamaica, and a few black pepper-corns, a turnip, a car-
rot, and four gallons of water, cover it with brown pa-
per, and let it bake six hours.
Sago.
Boil a tea-cupful of sago, in a quart of water, with a
428
SUPPLEMENT to
bit of lemon-peel ; when it has thickened, grate in
some ginger, add half a pint of raisin wine, a glass of
common gin, and a little sugar, boil it up together.
This is very strengthening to persons who are debili-
tated by long sickness.
Caudle for Lying-in, or the Sick.
Set on the fire a saucepan with three quarts of water,
mix oatmeal sufficient to thicken the whole very smooth
with cold water, when boiling add the oatmeal with
few bruised pepper-corns, boil it till of a middling thick-
ness and strain it off, then add half a pint of good table
beer, some sugar, and a glass of gin, give it a boil up •
altogether.
A List
Of several articles in common use, with brief obser-
vations on the good or bad qualities of them, with the
best method of preparing or mixing some of them.
Cheese.
Cheese should bo sparingly used by persons who-
have weak stomachs, being, with all the preparations of
it, difficult of digestion. But labouring people, and'
those who have strong stomachs, may use it more free-
ly. It is most wholesome to eat. with good bread only,
or with salads, radishes and onions. &c. Mellow, soft,
mild, fat cheeses, such as Bath, York, and Stilton, are'
most to be recommended. Rotten, and even putrid:
cheese is preferred by many, who may with propriety
be called epicures in cheese, but it must be evident to
every reasonable person, that it is most unwholesome.
Butter.
Well made, pure fresh butter, or well salted butter,
that is not rancid, eaten cold with bread in moderation,
is not only lenient, but nourishing-. But in an oily
THE ECONOMIST.
state, as on hot bread, toast, or melted as sauce for
animal food it is by no means wholesome ; on hot toast,
or hot bread, it is apt to turn acid, and when melted,
to float uppermost on the stomach, and disturb diges-
tion. Well melted butter eaten with vegetables °and
bread only, is not so liable to this objection.
Butter is wholesome for a dry constipated habit of
body, but is not good for those who are corpulent,
bilious, or asthmatic.
Salt.
The moderate use of salt, particularly with flesh,
fish, butter, and cheese, is most beneficial, as it natur-
ally stimulates disordered or weak stomachs, and
checks fermentations. But the immoderate use of it,
has the contrary effect. Salt if moderately used ex-
cites the appetite, assists in digesting- crude phlegmatic
substances, prevents putrefaction, and is cleansing ;
but if immoderately used, it heats and dries the blood
and natural moisture. It agrees best with cold
phlegmatic, and moist stomachs, but is not so good for
hot, and lean constitutions.
Salt-petre is particularly injurious to bilious per-
sons.
Mustard.
Mustard warms the stomach, quickens the appetite,
assists to digest hard meats, and to dry up superflu-
ous moisture. But is apt to disagree with weak
stomachs.
Vinegar.
^ Vinegar is opening, cooling, excites the appetite, is
good for hot stomachs, assists digestion, resists putre-
faction, and is therefore particularly useful as an anti-'
dote to pestilential diseases. But if not used, in mo-
deration it weakens the, nerves, injures the constitu-
Q q
430
SUPPLEMENT TO
tion, and is hurtful to the breast, it gives an old an
withered look, with pale lips.
The most common vinegar is least adulterated.
The best vinegar is that made from the best whit
wines. Lemon and verjuice are similar in qualitie
and effects to vinegar. c
Sugar.
Sugar if used moderately, is of a nourishing q ualitv
but too much of it will injure the appetite, and di
gestion. Moist sugar is the sweetest, and is opening,
but refined sugar is binding. All the preparation
from sugar, such as barley-sugar, sugar-candy. See
are indigestible and pernicious, having lost the gooi
properties of the sugar in the process of making them
They are of a cloying nature, and are particularly
injurious to children and those who have delicate sto
machs. Infants are generally much better withou
sugar, it being very apt to turn sour, and disagree
with their weak stomachs ; and the natural sweet
ness of the food they take, makes it by no mean:
requisite.
Honey.
Honey is wholesome and nourishing, and is parti
cularly beneficial to persons afflicted with coughs
shortness of breath, and weak lungs. It is of a
balsamic, opening and cleansing nature, when it i.<
fresh and in its pure state, and requires care in pur-
chasing it ; it will turn sour if kept.
Spices.
Ginger, Cayenne, and black peppers, are esteemed
the most wholesome spices.
Cloves, mace, cinnamon, nutmegs, and allspice, are
not so good, being apt to produce headach and indi-
gestion, to weak persons.
THE ECONOMIST.
431
Onions, &c.
Onions, garlic, leeks, shalots, rocambole, and horse-
radish, are warm and stimulating, and good for
strong stomachs, when used with moderation, but
disagiee in general with those whose stomachs are
weak.
Tea.
The general practice of frequent drinking of a large
quantity of tea, is very pernicious, relaxing, and
weakening the tone of the stomach, producing nausea,
indigestion, weakness of the nerves, flabbiness of the
flesh, and generally a pale wan complexion. For
persons who are of a strong constitution, and who live
freely, it may be a very proper breakfast, when mixed
with a good quantity of milk, and a small portion of
sugar, as these ingredients tend to lessen its bad qua-
lities, and renders it softer, and in some degree nutrici-
ous, to such persons it acts as a diluent, cleansing the
alimentary passages, and washing off the salt from the
kidneys and bladder. But persons of weak nerves
should abstain from it altogether ; as it causes the
same kind of irritation on the delicate fibres of the
stomach, as spirituous liquors, or cordial drops, which
generally ends in tremblings, lowness, and vapours.
Tea should on no account be drank hot. Green tea
s far more pernicious than black.
Coffee.
Coffee is apt to cause heat, dryness, stimulation,
and tremours of the nerves, at the same time affording
very little or no nourishment, it is likewise supposed
to cause palsies, leanness and watchfulness. Persons
with hot, dry, and bilious constitutions, should ab-
stain from the use of it. It is considered beneficial
to phlegmatic persons if taken with moderation, but
q q 2
432 ’ , SUPPLEMENT TO
if drank in great quantities, and very strong, it will
be found prejudicial, even to them.
To make Coffee.
Not having given directions for preparing this
article, and chocolate, for use, in the body of this
work, I take this opportunity of introducing them in
this place.
Put two ounces of fresh ground coffee, of the best
quality, into the coffee pot, and pour ten coffee-cups
of boiling water on it ; boil it about six minutes, but
be careful it does not go over, as by that means you
will lose the strength. Pour out a cupful and return
it again, two or three times ; then put in two or three
chips of isinglass, and pour on it a spoonful of boiling
water; boil it again for five minutes, and then set it
by the side of the fire to settle ; and you will have it
beautifully clear, this will produce eight clear cups of
coffee.
If you make for foreigners, or for persons who like it
extremely strong, use three ounces, to the same quan-
tity of water.
Should your coffee have been some time roasted,
lay it before the fire till it is perfectly hot and dry ;
or put a very small bit of fresh butter into a small
frying-pan, and when hot, put in the coffee, and toss
it about till it is crisp, it must get cold before it is'
ground.
* Coffee should always be served up with fine cream,
and pounded sugar-candy or real Lisbon sugar.
To make Coffee Milk.
This is by far the most wholesome preparation of
coffee, as the milk tends to counteract its unwholesome
effects, and forms a very pleasant breakfast.
Put a dessert-spoonful of coffee, fresh ground, into a
pint of milk, and let it boil a quarter of an hour ; then
THE ECONOMIST.
433
add a shaving- or two of isinglass, and clear it ; let
it boil again a few minutes, and set it by the fire to
clear. Sweeten with fine Lisbon sugar.
Chocolate.
Chocolate is rich, nutritious, soothing, and cleans-
ing : from which qualities, it often creates appetite,
and helps digestion. But is only proper for some of
the leaner and stronger of phlegmatic constitutions,
and aged persons, who are in health, and who use
much bodily exercise.
To make Chocolate.
The following mode of preparing this article, to
those who- use it often, will be found to be economi-
cal, and to save much trouble.
Cut a cake of chocolate in small bits, set a pint of
water on the fire in your chocolate pot, and, when it
boils, put it in ; and mill it off the fire, till it is
all melted, then put it on a gentle fire and continue to
mill, till it boils. Then pour it into a bason, and keep
it in a cool place, this will be good for a fort-
night. When wanted for use, put a spoonful or more
according to the quantity, or strength you
want, into milk, boil it with sugar, and mill it
well.
Cocoa
Is of the same nature as chocolate, but not so rich ;
consequently lighter for the stomach, and makes a
pleasant wholesome breakfast.
q q 3
434
, supplement to
FRUIT.
Fruits vary in their degrees of digestibility. Those
that are of a hard texture, as some sorts of apples,
pears, melons, apricots, most kinds of plums, and all
unripe fruits, are very difficult of digestion.
Currants, gooseberries, strawberries, raspberries,
nectarines, peaches, greengages, cherries, mulberries,
melting pears, grapes, tigs, medlars, when they
are quite ripe, are more easily dissolved in the
stomach.' }
Fruit eaten moderately, when ripe, is wholesome,
as it tends to correct the grossness occasioned by
animal food. But eaten to excess, and all unripe
fruit, are productive of many disorders ; particularly
among children, occasioning often the St. Anthony’s
fire, the nettle rash, and various other eruptions.
Fruit is a sovereign remedy for the sea-scurvy, and
for diseases arising from an excessive use of animal
food ; but always disagrees with bilious persons.
Nuts, and Almonds. ^
Nuts, and almonds in general, contain a good deal
of nourishment, either from their milky, or oily
nature ; but they' require to be well chewed, bein
very difficult of digestion. Persons troubled with
shortness of breath, or weak stomachs, or with a
coughs, should not eat them. The worst time of eat-
ing them, is after a meal.
Olives.
Olives being always gathered before they are ripe,
and kept in a pickle to preserve them sound, are apt,
particularly if frequently eaten, to obstruct the pas-
P crq
THE ECONOMIST.
435
sagcs^nd to hinder digestion. They should never be
eaten on a full stomach. The best way of eating
them, is when the stomach is empty, with a piece of
bread.
Directions for preserving a few articles, very neces-
sary for the use of seafaring persons, particularly
for such as go long voyages.
To preserve Dripping.
This among others, is a most useful article at sea,
and that it may keep properly for that purpose, it will
be necessary to follow the directions here given,
lake six pounds of good beef dripping, boil it in
soft water, and strain it into a pan, and let it stand till
it is cold. Then take off the hard fat, and scrape off
the gravy which sticks to the inside. Do this eight
times, and when it is cold and hard, take it off clean
Irom the water, and put it into a large saucepan, with
six bay leaves, twelve cloves, half a pound of salt, and
a quarter of a pound of whole pepper. Let the fat be
all melted, and just hot enough to strain through a
sieve into a stone pot. When it is thoroughly cold,
cover it up. Any quantity you may choose to do, may
be done in these proportions. When on board ship,
the best method of preserving it from the rats, is to
keep the pot turned upside down. It will keep good,
for almost any voyage, and make as fine puff-paste as
the best butter.
Syrup of Cream
Is another very useful article at sea, and may be
made in the following manner. Put in the proportion
of a pound and a quarter of powdered lump sugar to a
pint of cream perfectly fresh; stir it well together,
436
SUPPLEMENT TO
and let it stand in a cool place for two or three hours,
then put it up in small vials, and cork it close. It will
keep good done in this manner for several weeks.
A good Fish Sauce for short Voyages.
Bone twenty-four anchovies, and chop them very
small, put to them ten shalots cut very fine, a handful
of scraped horseradish, four ounces of mace, a quart of
white wine, a pint of red port, and the same quantity
of water ; a lemon cut into slices, half a pint of an-
chovy liquor, twelve or fifteen cloves, and about the
same number of pepper-corns. Boil all these together
till there ip but a quart of liquor, then strain it off, and
keep it in a cold dry place. Two spoonsful of it will
be sufficient for a pound of butter. It is an excellent
sauce for boiled fowls, and various other things, or in-
stead of gravy, lowered with hot water, and thickened
with butter rolled in flower.
Pickled Mushrooms.
These are likewise a very useful article, for persons
to take with them to sea ; and for that purpose, must
be prepared in the following manner. Wash them
clean with a piece of flannel dipped in salt and water,
then put them into a saucepan, and strew a little salt
over them. Let them boil up three times in their own
liquor, throw them into a sieve to drain, and then
spread them on a clean cloth. Let them lie till quite
cold, and then put them into wide mouthed bottles,
with a good deal of whole mace, a little nutmeg sliced,
and a few cloves. Boil some vinegar, (that made
from sugar is to be preferred) with a good deal of whole
pepper, some races of ginger, and two or three bay
leaves. Let it boil a few minutes, strain it, and when
cold, pour on sufficient to cover them, and fill up the
bottles with tried mutton suet. Cork them well first,
tie a piece of bladder, then a leather over them, and keep
them down close, in as cool a place as you can.
THE ECONOMIST.
437
Mushrooms may likewise be prepared for use at sea
in the following- manner, without pickling- them : take
some large mushrooms, peel them, and scrape out the
insides. Then put them into a saucepan, strew a little
salt over them, and let them boil in their own liquor.
Then throw them into a sieve, and let them
drain well, lay them on tin plates, and set
them in a* cool oven. Repeat this often, till you
find they are perfectly dry, then put them into a clean
stone jar, tie them down tight, and keep them in a
dry place. They will keep a long time, and eat, and
look equally well as truffles.
Ketchup.
This likewise is a very useful article for captains of
ships, to take to sea, and if made in the following
manner, it will keep good for twenty years. Take
a gallon of strong stale beer, a pound of anchovies
washed from the pickle, the same quantity of shalots
peeled, half an ounce of cloves, the same of mace, a
quarter of an ounce of whole pepper, three or four
large races of ginger and two quarts of large mush-
room-flaps rubbed to pieces. Cover it close, and let
it simmer till it is half wasted. Then strain it
through a flannel bag, let it stand till it is quite cold,
and then bottle it. The stronger and staler the beer
is, the better the ketchup will be. This may be car-
ried to any part of the wTorld, and a spoonful of it to
a pound of melted butter will make a fine fish sauce,
or will supply the place of gravy.
438
supplement to
MANAGEMENT of the KITCHEN-GARDEN.
Though the management of the kitchen-garden is
not to be considered as the direct province of the
mistress or the housekeeper, yet, as its productions
are so essential in a family, by their great addition to
cookery, it cannot be thought improper for the prin-
cipals of that family to be informed of the necessary
steps that should be taken, in order to furnish the ta-
ble with all sorts of plants and roots according to
their respective seasons. We shall, therefore, here
subjoin, a concise and clear sketch of the management
of such articles in the vegetable system, as by proper
attention, may be had in succession from the month of
January to that of December.
January.
Though this month produces very little vegetation
in the kitchen-garden, yet there are many things ne-
cessary to be attended to for the production of articles
in the succeeding months. The business of sowing
and planting may now be performed moderately, in
such crops as may be required in the earliest produc-
tion, some in the natural ground, and others, in hot
beds ; namely, radishes, spinach, lettuce, carrots, peas,
beans, parsley, cauliflowers, cabbages, mushrooms,
kidney-beans, asparagus, small sallading, &c. Those
sown in natural ground must be in the warmest cor-
ners, and gently covered on nights with warm mats,
and when the weather is severe, they must like-
wise be covered in the day.
Cucumbers may be sown in a hot-bed any time
this month to produce early fruit in March, April,
and May. Have for this purpose well prepared hot
THE ECONOMIST.
439
dung', make the hot-bed three feet high, for one or two
light frames, and earth it six inches thick with rich
mould. Sow some early prickly cucumber-seed half
an inch deep, and when the plants have come up, and
the seed leaves are half an inch broad, prick them into
small pots, four in each, and put them into the earth
of the hot-bed, observing from the beginning to have
proper air by tilting the lights at top, one or two fin-
gers breadth, cover the glasses with mats at night,
give them occasional watering, and, when you find
the heat of the bed decreased, line the sides of it with
hot dung. When cucumbers have advanced in
growth, with the rough or proper leaves, one or two
inches broad, transplant them with a larger hot-bed,
finally to remain for fruiting.
Earth up your full-grown crops of celery ; the late
crops earth up moderately, and cover some best plants
if the weather is frosty, or remove a quantity of them
under shelter.
With respect to your endive, tie up some every
week to blanch, in dry open weather, and remove
some with their full roots on a dry day, and place ho-
rizontally into ridges of dry earth, and in hard frosts
cover them with long litter.
About the middle or towards the latter end of the
month, may be sown a little carrot-seed ; from
whence you will have the chance of drawing a few
young in April and May.
Plant horseradish, by cuttings from the off-set
roots of the old ones : set them in rows two feet dis-
tant, and about fifteen inches deep, that they may ob-
tain long strait shoots.
Artichokes should now be earthed up, digging be-
tween them, ancWaying the earth along the rows close
about the plants. In hard frosty weather cover them
with litter.
You must keep your tender plants, such as ra-
440
SUPPLEMENT TO
dishes sown in borders, covered with straw constantly
till they come up, and afterwards every night, more
especially if the weather is frosty ; likewise cauli
flowers, lettuce, and sallading, under frames, &c. by
putting on the glasses every night : and in severe fros-
cover likewise the glasses and sides of the frames witl
litter.
February.
The utmost attention is due to the kitchen-garden
this month, it being the commencement of the earl}
efforts of vegetation. Preparation must be made o
all vacant ground, by dunging, digging, and trench-
ing it ; and making it in proper order, ready for sow-
ing and planting with early and main crops* not only
for the succeeding months, but the general supply o
the year. Dung and manure those parts of youi:
ground most wranted, and for particular crops ; sue!
as cabbages, cauliflowers, onions, leeks, artichokes,
asparagus, and all the other principal articles.
Sow your early crops on south borders, and some
main crops in the open quarters, such as radishes.-
peas, beans, spinach, lettuce, onions, leeks, cabbages-
carrots, parsnips, beets, coleworts, savoys, brocoli.
small sallading, parsley, chervil, borage, fennel, dill!
marigolds, burnet, clary, angelica; corn-sallad, cresses
mustard, rape, &c. Sow full crops of peas at the be-
ginning,* and towards the latter end of the month, ol
the best bearers, or such as are most esteemedJ
Likewise beans of different sorts in rows a yard dis-
tant from each other, Sow cauliflower seed in a hob-
bed, or in a wrarm border, or under a frame, to plant
out in April and May, to succeed the winter plants.
Should the weather be mild, begin sowing the first
main crop of carrots, in an open situation, in light
rich ground trenched two spades deep, scatter the
seed moderately thin, and rake it in regularly. Sow
also parsnips, onions, leeks, beet, and spinach.
THE ECONOMIST.
441
Transplant some of the strongest cabbage-plants
into an open quarter of good ground, in rows, one,
two, and three feet distant, to cut young, and at half
and at their full growth. Plant cabbage-plants of
the sugar loaf and early kinds, in rows afoot distant
Also Jerusalem-artichokes, in open ground, by cuttings
of the roots, in rows two feet and a half asunder.
Sow parsley lor a main crop, both of the plain and
curled leaved sorts, either in a single drill, along the
edge of borders or quarters ; or in continued drills
eight or nine inches asunder. Sow fennel either in
drills a foot distance, or on the surface, and rake it in
even, both for transplanting, and to remain where
sowed.
Plant stalks of cabbages, savoys, purple brocoli,
and others of the cabbage tribe, in order to produce
sprouts.
Give air to plants in hot beds, as also to those under
frames and glasses, by either tilting the glasses two or
three inches, or, on mild, dry days, drawing them up
or down half-way, or occasionally remove them en-
tirely; but put them on again towards night.
March.
Every thing should now be forwarded relative to
the cultivation and preparation of the ground, by
finishing all principal dunging, digging, trenching,
and levelling ridged ground, according as it is wanted
for sowing and planting, which should now be com-
menced in all the principal kitchen-garden esculents
for the main crops, particularly the following articles;
onions, leeks, carrots, parsnips, red-beet, green-beet,
white-beet, spinach, lettuce, cabbage, savoys, cauli-
flower, brocoli, borecole, colewort, asparagus, beans,
peas, kidney- beans, turnips, parsley, celery, turnip,
cabbage, turnip-radish : and of sallad and sweet herbs,
cresses, mustard, rape, radish, nastertium, borage, ma-
il r
442
supplement to
rigolds, chervil, thyme, savory, marjoram, coriander,
corn-sallad, clary, fennel, angelica, dill, and some
others.
For successional, and some first early crops, sow in
hot-beds, cucumbers, melons, basil, purslane, capsicum,
cauliflower, coriander, gourds, and small sallading.
Great care should be taken that your seeds are quite
fresh, which is a matter of the greatest importance, and
for want of attention to this, many are disappointed in
their principal crops, when too late to sow again.
Likewise to have the best varieties, both of seeds and
plants, of the respective kinds, which, in many "prin-
ciple sorts, is also a very material consideration, par-
ticularly at this season for sowing and planting the
main crops.
Be. careful when you sow your different crops, to let
it be dry weather, and when the ground is fresh dug,
or levelled down, or when it will admit of raking freely
without clogging.
Cauliflower plants that have stood the winter, in
frames or borders, should now be planted out, if the
weather proves mild, in well dunged ground, two feet
and a half distant, and draw earth to those remaining
under the glasses, which still continue over the plants
to forward them, but prop up the glasses about three
inches to admit air, &c. Give air likewise to your cu-
cumber and melon plants, by tilting the glasses behind,
one, two, or three fingers breadth, in proportion to
the heat of the bed, and temperature of the weather.
Cover the glasses every night with mats, and support
the heat when you find it declining, by lining the sides
with hot dung.
Towards the latter end of the month plant potatoes
for a full crop, in light good ground, some early kind
for* forward crop in summer-, and a large portion of
the common sorts for the general autumn and winter
Grops. The most proper sort for planting is, the very
THE ECONOMIST.
443
large potatoes, which you must cut into several pieces,
having one or more eyes to each cutting. Plant them
either by dibble, or in deep drills, and sink them about
tour or five inches in the earth.
Plant your main crop of shalot by off-sets, or the
small or full roots, set in beds six inches apart.
Sow a successional and full crop of spinach twice
this month, of the round leaf kind, in an open situa-
tion ; or it may be sown occasionally between rows of
beans, cabbages, cauliflowers, horse-radish, artichokes,
&c.
In this month sow a small, or moderate crop of the
early Dutch kind of turnips, in an open situation.
Repeat your sowing at two or three different times, in
order to have a regular early succession to draw in
May and June.
Be particularly careful to destroy, either by hand or
hoe, all the weeds in their early growth, or otherwise
they will materially injure the plants.
April.
Whatever you omitted sowing, or planting of any
principle crops as directed for last month, let it be
done early in this, particularly the main crop of onions,
leeks, parsnips, carrots, red-beet, See. for when sowed
late, they never attain equal perfection with those
sown at the proper season.
•Finish sowing asparagus, if not done the preceding
month, to raise-plants for fresh plantations, and forcing.
Sow the main crop of the green and red borecole,
in an open situation, to plant out in May and June, for
autumn, winter, and the supply of the following spring.
Sow likewise some of the purple and cauliilower sorts
of brocoli, to plant out in summer, for the first autumn
crop.
Kidney-beans of the early dwarf kinds should now
be sown in a warm border, as also some speckled
r r 2
444
SUPPLEMENT TO
dwarfs., and a larger supply in the open quarters, in
drills two feet or two feet and a half distance.
Sow different kinds of lettuce two or three times
this month, for succeeding crops.
Be particularly attentive to melons, which are in your
hot-beds. Train the vine in a regular manner, give
them air daily, with occasional moderate waterings.
Cover the glasses every night, and keep up a good heat
in the beds, by linings of hot dung.
Now begin to sow full crops of peas, for succession of
marrowfats, once a fortnight, also of rouncivals, mo-
rotto, and other large kinds ; likewise some hotspurs,
&c. to have a plentiful variety, and young. Sow them
in drills, two feet and a half, or three, feet asunder,
or the large kinds for sticking, four feet distance.
Finish planting the main crop of potatoes as directed
last month.
Sow the seed for pot-herbs of thyme, savory, sweet-
marjoram, borage, burnet, dill, fennel, chervil, marigolds,
coriander, tarragon, sorrel, basil, clary, angelica, hyssop,
anise, beets, and parsley.
Plant aromatic herbs, as mint, sage, balm, rue, rose-
mary, lavender, &c. all of which either by young or full
plants; as also slips, parting roots, and off-sets, and
some by slips and cuttings, of side shoots.
Likewise continue sowing successional crops every
fortnight of radishes, in open situations, to have an
eligible variety, young and plentiful. Those that have
already come up you must thin, or they will run with
great tops, but small roots.
Sow your principal crop of savoys, in an open
situation, detached from walls, hedges, See. that the
plants may be strong and robust, for planting out in sum-
mer, furnish a full crop well cabbaged in autumn, and
for the general winter supply, till the next spring, it
being a most valuable autumn and winter cabbage.
THE ECONOMIST.
445
May.
The principal business of this month is, to so r and
plant several successiorml crops of plants that are of
short duration, and others of a more durable state.
Weed, hoe, and thin the different main crops according
as they require it, and water the various new planted
crops, and others in seed-beds, liot-bcds, &c. ; many
articles will likewise require now to be sown and
planted, and picked out for summer, autumn, and winter
service.
The principal sowing this month in hot-beds is for cu-
cumbers, melons, and a few gourds and pompions.
In the natural ground planting is necessary for cab-
bages, coleworts, savoys, borecole, brocoli, celery, endive,
lettuce, beans, kidney-beans, cauliflowers, capsicum, ba-
sil, late potatoes, and radishes for seed.
IToe between the artichokes, to kill the weeds, and in
new plantations loosen the earth about the young plants.
Keep your asparagus clear from weeds, both in the
old beds and those planted this spring, as well as in the
seed-beds. The old asparagus beds will now be in full
production for the season, and the beds or shoots should
be gathered two or three times a week, or according as
they advance in growth, from two or three to five or six
inches high, cutting them with a long narrow knife about
three inches within the ground.
Top your early beans that are in blossom ; also the
succeeding crops as they come with flower, which will
make the pods set soon and fine.
Plant out some early spring raised plants of brocoli, at
two feet distance. Prick out young ones, and sow a
good crop to plant out for winter and spring. Leave
some cf the best old plants for seed.
Hoe between your cabbages, cutting up all the weeds,
loosening the ground a moderate depth, and drawing the
earth about the stems of the plants. The early cab-
bages, which are forwardost in growth, and fullest hearts,
R r 3
446
SUPPLEMENT TO
must have their leaves tied together with an osier twig,
or bass, to promote and hasten their cabbaging, and to
render them white and tender. Likewise plant out some
stout, spring raised cabbage plants, for autumn and
winter supply.
Thin your carrot beds, and cleanse them from weeds,
either by hand-weeding, or small hoeing, leaving those
intended to draw young in summer, four or five inches
apart, but the main crops must be thinned six or eight
inches. Likewise hoe between your cauliflowers, and
draw the earth to their stems. As also between rows of
beans, peas, kidney-beans, and all other plants in rows.
Thin the spring-sown crops of lettuces, and plant
out proper supplies of the different sorts a foot dis-
tance. Tie up early cos-lettuces to forward their
cabbaging.
Weed the general spring-sowed crops of onions, and
thin the plants where too thick. Leave some of the
bulbous kind of winter onions at proper distances for
early bulbing next month.
Continue sowing once a fortnight marrowfats, blue
Prussian and other large kinds of pease ; also some of
the best hotspurs, or other sorts approved of, to furnish
a regular succession of the different sorts. You may
likewise continue to sow radishes in open situations,
once a week or fortnight, in moderate quantities, for
succession crops this and the following month. Those
of former sowings in the last month, where come up
thick must be thinned.
Sow sallading of the different sorts, as lettuce,
cresses, mustard, radish, rape, and purslane, to have
a proper succession to cut while young.
Plant out some of the strongest early savoy plants,
in an open situation, two feet and a half asunder, for
autumn, &c.
If a constant succession is required, continue to sow
some round leaved spinach in open situations.
THE ECONOMIST.
447
Watering- will now be frequently required to most
new planted crops, boll) at planting- and occasionally
afterwards in dry weather, till they take root; like-
wise seed-beds of small crops lately sown, or the
plants that are young-, in very’ dry weather. Your
weeding- must be very diligently attended to both by
hand and hoe; for as weeds will be advancing- nume-
rously among- all crops, it becomes a principal business
to eradicate them before they spread too far, they will
otherwise impede the growth of the plants.
June.
Sow-ing- and planting still continue requisite in many
successional, and some main crops for autumn and
winter ; and in the crops now advancing, or in per-
fection, the business of hoeing, weeding-, and occa-
sional watering will demand particular attention.
Planting now will be necessary in several principal
plants for general successional summer crops, and main
crops for autumn, winter, &c. The whole in the open
ground, except cucumbers and melon plants for the
last crop in hot-bed ridges.
Plant in open ground cabbage, brocoli, borecole,
savoys, coleworts, celery, endive, lettuce, cauliflowers,
leeks, beans, kidney-beans; and various aromatic and
pot-herbs, by slips, cuttings, or young plants.
Showery weather is by far the best either for sowing
or planting ; and when it occurs lose no time in put-
ting in the necessary crops wanting.
Hoe between your artichokes to kill the weeds, and
if required to have the main top fruit, now advancing,
attain the fullest size, detach the small size suckers,
or lateral heads.
Keep your asparagus beds very clear from weeds,
now commonly rising numerously therein, which will
soon overspread, if not timely cleared out. Likewise
new planted asparagus, and seed-beds, must be care-
448
SUPPLEMENT TO
fully weeded. Cut the asparagus now in perfection,
as the shoots advance three, four, or live inches high ;
which you may continue to do all this month.
Plant successional crops of beans in the beginning,
middle, and latter end of this month, some Windsors,
long pods, white blossom, and Mumford kinds, or any
others. If the weather is very hot and dry, soak the
seed a few hours in soft water before you plant them.
Hoe those of former planting, and draw the earth to
the stems. Top those that are in blossom.
Your early cauliflowers, which will be now advanc-
ing in flower heads*, must be watered in dry weather, to
make the heads large ; and according as the heads
show, break down some of the large leaves over them,
to keep off sun and rain, that they may be white and
close. Mark some of the largest and best for seed to
remain in the same place to produce it in autumn.
The first main crop of celery must be now planted
in trenches to blanch ; the trenches to be three feet
distance, a foot wide, and dig out the earth a spade
deep, laying it equally to each side in a level order;
then dig up the bottom, and if poor, add rotten dung,
and dig it in. Draw up some of the strongest plants, trim
the long roots and tops, plant a row along the bottom
of each trench four or five inches distance, and finish
with a good watering.
Give plenty of air daily to cucumbers in hot-beds,
and water them two or three times a week, or everv
day if the weather is hot, but continue the glasses over
them all this month. Shade them from the mid day
sun, and continue to cover them on nights with mats.
About the middle, or towards the end of the mouth,
you may raise the frame three or four inches at bottom,
for the vine to run out, and extend itself. Those under
hand-glasses should have them raised for the same
purpose.
In the beginning of this month sow a full crop of cu-
THE ECONOMIST.
449
cumbers in the natural ground to produce picklers, and
for other late purposes in autumn ; allotting a compart-
ment of rich ground dug and formed into hods five or six
feet wide ; and along the middle, form with the hand
shallow basin-like holes ten or twelve inches wide, one
or two deep in the middle, and a yard distant from each
other: sow eight or ten seeds in the middle of each half
an inch deep ; and when the plants come up, thin them
to four of the strongest in each hole to remain. Be
careful frequently to water them when the weather is
dry.
Sow the main crops of the green-curled endive, also a
smaller supply of the white curled, and large Batavia en-
dive ; each thin in open ground to plant out for autumn
and winter.
Clear your onion beds from weeds, and give them their
final thinning, either by hand, or small hoeing ; the main
crops to four or five inches distant ; the others, designed
for gradual thinning, in summer leave closer, or to be
thinned by degrees as wanted.
Sow more marrowfat peas, and some blue prussian hot-
spurs, or rouncivals, and other large kinds. This is also
a proper time to sow the leadman’s dwarf pea, which is
a great bearer, small podded, but very sweet eating. If
the weather is very hot, either soak the seed, or water the
drills well before sowing.
Hoc between your potatoes to kill the weeds and loosen
the ground ; and draw the earth to the bottom of the
plants.
Thin all close crops now remaining to. transplant proper
distances. Many sorts will now require it, as carrots,
parsnips, onions, leeks, beet, spinach, radish, lettuce,
turnip-radish, parsley, dill, fennel, borage, marigold, & c.
all which may be by hand, or small hoeing : the
former may do for small crops, but for large supplies
the small hoc is not only the most expeditious, but, by
loosening the surface of the earth, contributes exceed-
ingly to the prosperity of the plants.
450
SUPPLEMENT TO
July.
Several successional crops are required to be sown
this month for the supply in autumn, and some main
crops for winter consumption. Many principal crops
will be now arrived to full perfection, and some mature i
crops all gathered. When the latter is the case, the
ground should be cleared and dug for succeeding ones, f
or for some general autumn, and winter crops, as turnips, <
cabbages, savoys, broeoli, cauliflower, celery, endive, >
&c. &c.
The business of sowing and planting this month will
be more successful if done in moist or showery weather, -
or on the approach of rain, or immediately after ; espe-
cially for small seeds, and young seedling plants.
Old crops of artichokes now advancing in full fruit
should be divested of some of the small side heads, to
encourage the principal top heads in attaining a larger
magnitude.
This month is the proper time to gather aromatic
herbs for drying and distilling, Sfc. as spear-mint,
pepper-mint, balm, penny-royal, camomile-flowers,
lavender-flowers, sage, hyssop, marjoram, fennel, dill,
basil, tarragon, angelica, marigold-flowers, sweet-mar-
joram, &c. most of which, when just coming into
flower, are in best perfection for gathering. The fen-
nel, dill, and angelica, should remain till they are in
seed.
You may still continue to gather from old beds ol
asparagus ; but this must be soon discontinued for
the season, otherwise it will impoverish the roots too
much for future production : therefore it will be best
to permit all the shoots to run to stalks.
Plant your last crops of beaus, for late production in
autumn. Let them be principally of the smaller kind
as they are most successful in late planting, such a*
white blossom, green nonpareils, small long pods, &c
THE ECONOMIST.
451
putting in a few at two or three different times in the
month ; and also some larger kinds, to have the grea-
ter chance of success and variety : and in all of which,
f dry weather, soak the seed in soft water six or
sight hours, thin plant them, and water the ground
along the rows.
Plant a main crop of the purple and white brocoli,
in good ground, two feet and a half asunder, to pro-
duce full heads the end of autumn and the following
spring.
If any of your main crops of carrots remain too thick,
hin them to proper distances ; and sow some seed to
ruinish young ones for autumn.
Your cauliflowers that were sown in May must be
now planted out in rich ground, two feet and a half
distant from each other, for the Michaelmas, or autumn
and winter crops.
Give your cucumbers, which are in frames and under
land-glasses, full scope to run, especially the hand-
glass crops, by propping up the glasses on every side
or the runners to extend : or some in frames may be
confined entirely within, in order to be wholly defend-
3d by the glasses in case of immoderate rains, that the
fruit may grow clean and free from spotting: others
may have the frames raised at bottom for the vine to
run out ; and in both methods let there be a shade
aver during the severe part of very hot days, and give
;hem plenty of water every day or two ; or the lights
may now be taken off on fine days occasionally
'or them to receive the benefit of warm showers, but
they must be put on again at night, and in bad weather,
3r incessant rain. In the hand-glass crop keep the
glasses constantly over the heads of the plants, except
taking- them off at times to admit warm and gentle
showers.
Earth up celery plants, to blanch ; also the stems of
young cabbages, savoys, brocoli, borecole, beans, peas,
ridney- beans, &c. to strengthen their growth.
452
SUPPLEMENT TU
Give good watering's to gourds ; and those planted
under walls, or other fences, train the runners or stalks
thereto ; those that have been supported by stakes,
and other means, must be permitted to extend on the
ground.
Sow your principal late crops of kidney-beans, of
the dwarf kinds, for autumn supply ; and some more
for later successional production in September, &c.
sow them all in drills two feet or two feet and a half
* distance ; and if the weather is very hot and dry,
soak the seed, or water the drills well before you sow
them.
Continue to plant out different sorts of lettuces at a
foot or fifteen inches distance from each other. Plant
them in small shallow drills, to preserve the moisture
longer : and water them well at planting.
If your melons are advanced to full growth, give
them but little water, as much moisture will retard
the ripening and prevent their acquiring that rich
flavour peculiar to this fruit. When any are ripe ga-
ther them in the morning. Mature ripeness is some-
times shewn by the fruit cracking at the base round
the stalk, or by changing yellowish, and imparting a
fragrant odour.
Mushroom beds that are still in production must be
kept covered with straw ; but you may sometimes ad-
mit a warm moderate shower. New beds should
now be prepared for further production, which must
be done by collecting together different compositions
proper for the purpose: as old dung hot-beds, old
mushroom beds when demolished, horse-stable dung-
hills of several months lying, either in the stable yards,
or large heaps in fields, &c. aud all places where
horse-dung and litter has been of any long continu-
ance, and moderately dry ; as in horse-rides, under
cover in livery stable yards, &c. likewise in horse-mill
tracks, where horses are employed in manufactories,
THE ECONOMIST.
453
See. in working- machines and mills under cover ; also
under old hay-stacks ; in all,of which the spawn is
found in cakes or lumps, abounding with small
whitish fibres, which is the spawn ; and which, in the
said lumps should be deposited under cover in the dry,
in an heap, and covered with straw or mats till wanted
for spawning- new made beds, this or the succeeding
month.
Dig up some of the early crops of potatoes for use ;
only a few at a time as wanted for present use ; for as
they are not at their full growth, they will keep but a
few days.
Radishes may be sown for an autumn supply to draw
next month.
Gather all ripe seed in dry weather, when at their
full maturity, and beginning to harden. Cut up or
detach the stalks with the seed thereon, and place
them on a spot where the sun has the greatest power
for a week or two. Then beat or rub out the small
seeds on cloths, spread them in the sun to harden, then
cleanse them and put them by for use.
August.
Several crops are to be sown this month for winter
and the spring and summer crops; such as cabbages,
cauliflowers, onions, carrots, spinach, and some prin-
cipal crops planted for late autumn and winter sup-
plies. In this month digging up vacant ground is re-
quired for sowing and planting several full crops. All
new planted articles must be kept watered, and dili-
gent attention paid to the destruction of the weak
before they grow large, or come to seed.
Artichokes will now be in full fruit in perfection.
They are proper to cut, for use when the scales of
the head expand, and before they open in the heart
for flowering, and as you cut them, mind to break
down the stems, to encourage the root off-sets. ^
454
SUPPLEMENT TO
Asparagus, will be now all run to seed, the beds
must be kept clean from weeds, which is all the
culture they will require till October or November,
then to have their winter dressing.
Sow cauliflower seed about the latter end of the
month, to stand the winter, in frames, hand-glasses,,
and warm borders, for the early and general summer
crop, next year: and for which remark the above
time, for if the seed is sown earlier, they will button, .
or run in winter, and if later, they will not attain due
strength before that season sets in. If the weather is-
dry occasionally water them, and let them be shaded
from the mid-day sun.
Earth tip your former planted crops of celery, re-
peating it every week according as tiie plants advance
in growth. Do it moderately on both sides the rows,,
but be careful not to clog up the hearts.
Cucumbers in frames, &c. may now be fully expo-
sed by removing the glasses. Picklers. or those in
the open ground, will now be in full perfection. Ga-
ther those for pickling while young two or three
times a week. While the weather continues hot,
daily water the plants.
During dry weather hoe various crops in rows, to
kill weeds, loosening the earth about, and drawing
some to the stems of the plants, to encourage their
growth.
Sow cos, cabbage, cilicia, and brown Dutch lettu-
ces, in the beginning and middle of the month ; and
towards the latter end for successional crops the same
autumn, and for winter supply, and to stand the win-
ter for early spring and summer use. Plant and thiu
lettuces of former sowings a foot distance.
Onions being now fully bulbed, and come to their
mature growth, should be pulled up in dry weather
and spread in the full sun on mats, to dry and harden,
for a week or fortnight^ frequently turning them to
THE ECONOMIST.
4£5
ripen and harden equally for keeping-. Then clear
them from the gross part of the stalks and leaves,
bottom fibres, any loose outer skins, earth, &c. and
house them on a dry day.
Sow winter onions both of the common bulbing and.
Welch kinds, for the main crops to stand the winter,
to draw young and green, some for use in that season,
but principally for spring supply ; and some of the
common onions also to stand ibr early bulbing in sum-
mer. The common onion is mildest to eat, but more
liable to be cut off by the frost than the Welch onion.
This never bulbs, and is of a stronger hot taste
than the other, but so hardy as to stand the severest
frost.
Potatoes may now be dug up for use in larger sup-
plies than last month, but principally only as wanted,
for they will not yet keep good long, from their not
having attained their full growth.
Sow an autumn crop of radishes, both of the com-
mon short-top and salmon kinds. Likewise turnip-
radish both of the small white, and the red, for
autumn, a;nd the principal crop of black Spanish
for winter and hoe the last sown to six inches
distance.
Sow the prickly seeded, or triangular leaved spinach,
for the main winter crop, and for next spring, that
sort being the hardest to stand the winter. Sow some
in the beginning, but none towards the latter end of
the month, each in dry-lying rich ground exposed to
the winter sun.
Hoe your last sown turnips eight inches distant in
the garden crop ; but large sorts in fields or extensive
grounds, must be thinned ten or twelve inches or
more.
Be particularly attentive to gather all seeds that are
ripe before they begin to disseminate. Many sorts
will now be in perfection; you must therefore cut or
s s 2
456
SUPPLEMENT TO
pull up the stalks, bearing: the seed, and lay them ia 1
the sun to dry, &c. as directed in July.
September.
During: this month must be finished all the princi-
pal sowing: and planting- necessary this year, some for
successional supply the present autumn and begin-
ning: of winter, others for general winter service,
and some to stand the winter for next spring and
summer. For this purpose, all your vacant ground
must be dug up, or occasionally manured, particu-
larly if it is poor and designed for principal crops.
In this month likewise some watering will be occa-
sionally required, and great care must be taken to
destroy the weeds.
Artichokes require no particular culture now,’ but
only to break down the fruit stem close, according as
the fruit is gathered, and hoe down the weeds among
them.
Give an autumnal dressing to’ all your aromatic
plants, by cutting down the decayed stalks or flower
stems ; clear the beds from weeds, and dig between
such plants as will admit of it, or dig the alleys, and
strew some of the earth over the beds.
Asparagus beds will now require only the large
weeds cleared out till next month when the stalks
must be cut down, and the beds winter-dressed.
Forced asparagus for the first winter crop may be
planted in hot-beds at the latter end of this month,
under frames and glasses, to cut in November ; and
by continuing to plant successional hot-beds, every
month, it may be obtained in constant supply all
winter and spring, till the production of the natural
erops in May.
Cauliflowers of last month’s sowing, intended for
next year’s early and main summer crops, should
now be pricked out in beds, three or four inches
THE ECONOMIST.
457
distance, kept watered, and 'to remain till October
then some of them to be planted out under hand-
glasses, &c.
Continue to plant out celery in trenches ; and earth
up all former planted crops, repeating- it once a week,
two, three, or four inches high or more. Plant out
likewise full crops of the two last months sowing of
coleworts, a foot distance, for winter and spring sup-
ply. Also endive for successional crops, in a dry
warm situation, a foot distance.
You may now begin to dig up horse-radish planted
in the spring, but it will improve its size by continuing
longer in the g found, and will be in much greater
perfection next year at this time.
Gather all seeds very carefully, according as they
ripen, such as lettuce, leeks, onions, cauliflowers,
radishes, &c. and spread them in the sun to dry and
harden.
Hoe in dry weather with diligent attention, to
destroy weeds between all crops, and on vacant
ground wherever they appear, cutting them close to
the bottom within the ground, and the large or seedy
weeds must be raked off.
Potatoes will now be advancing to tolerable perfec-
tion for taking up in larger supplies than heretofore ;
but not any general quantity for keeping ; for they
will continue improving in growth till the latter end
of next month.
Plant various kinds of herbs by rooted plants, root
off-sets, slips off, and parting the roots, as sorrel, burnet
tansey, sage, thyme, tarragon, savory, mint, penny-
royal, fennel, camomile, &c.
Mushroom beds must now be made for the princi-
pal supply at the end of autumn and winter, this being
a proper season for obtaining plenty of good spawn ,
as explained in July. The bed should be formed and
situated thus: Mole it in a dry sheltered situation ia
s s 3
453
supplement to
the full heat of the sun. Let it be four or five feet
wide at bottom, in length from ten, twenty, or thirty,
to forty or fifty feet, or more, and four or five feet high,
narrowing on each side gradually till they meet at
top, in form of the roof of a house, that it may more
readily shoot off the falling wet, and keep it in a dry-
ish temperature. In a fortnight or three weeks, little
more or less, when the great heat of the bed is redu-
ced, and become of a very moderate warmth, the
spawn is thus to be planted, in small lumps, inserted
into both sides of the bed just within the dung, five or
six inches distance, quite from bottom to top, beating
it down smoothly with the back of a spade, then earth
the surface of the bed all over with fine light mould,
an inch or two thick. Cover it with dry straw or lit-
ter, after it has stood a week, to defend the top from
rain. Let it be covered only half a foot thick at first,
and increase it by degrees till it is double that thick-
ness. This will finish the business, retaining the co-
vering constantly on the bed night and day. In a
month'or six weeks it will begin to produce mushrooms,
which will be soon followed by an abundance.
October.
This is the last month for finishing all material sow-
ing and planting before winter. A few articles only
are to be sown, but several planted and pricked out,
some for winter supply, and others to stand the winter
for early and principal crops, next spring and summer.
At this season likewise several present crops will re-
quire to have a thorough clearing from all the autumnal
weeds ; others will require earthing up, and some a
peculiar winter-dressing.
Sowing is now required in only three articles for ear-
ly production next spring and summer, namely peas,
lettuces, and radishes; and small sallading for present
supply.
THE ECONOMIST.
459
Planting must now be completely finished in all or
most of the following crops : celery, endive, cabbage,
coleworts, cauliflowers, brocoli, borecole, garlic, shal-
lots, rocombole, mint, balm, beans, &c. and several
plants for seed, as cabbage, savoys, carrots, onions,
parsnips, red- beet, turnips, & c.
Aromatic plants in beds and borders, should now
liave-a thorough cleaning and dressing if neglected in
the preceding month, cutting away all the decayed
stalks of the plants, hoeing off all the weeds, digging
between some that stand distant, others close growing,
and spreading earth from the alleys, over the surface of
the plants.
Jerusalem artichokes may now be dug up for use,
and towards the latter end of the month may be all
taken up for keeping in sand the winter.
Cut down the stems of the asparagus in the beds of
last spring, hoe off the weeds, dig the alleys, and
spread some of the earth over the beds.
Plant out, finally, some of your strongest cabbage
plants sown in August, two or three feet distance, or
some closer to cut young. Plant also for coleworts
a foot distance for spring.
Your main spring-sown crop of carrots being now
arrived at full growth, take them up towards the lat-
ter end of the month, for keeping in sand all winter.
Cut the tops off close, clear them from earth, and when
quite dry, let them be carried under cover, and placed
in dry sand, or light dry earth ; a layer of sand and car-
rots alternately. Young carrots of the autumn sowing
in July and August, clear from weeds, and thin where
too close ; the former sowing for present use, or young
winter carrots; the latter for spring. Large carrots for
i seeding, plant in rows two feet distance.
Manure your ground, wherever it is required, with
rotten dung of old hot-beds, &c. especially where
the hand-glass crop of cauliflowers, and early cabbages,.
460
SlTPJ.EMENT TO
are intended. Dig ground for present planting with the
proper crops, of the season, and also at opportunities,
ridge vacant ground to lie fallow, and improve for future
sowing and planting.
Continue to tie up full grown plants of endive,
in dry weather, every week to blanch. Plant endive
for the last late crop, in a warm border to stand till
spring.
Hoe your cabbages, coleworts, brocoli, savoys, and
turnip cabbage, cutting up clean all the weeds, and draw-
ing the earth to the stems of the young plants. Like-
wise hoe winter spinach, thin the plants and destroy all
the weeds.
Horse-radish is now at full growth to be dug up for
use as wanted, by trenching along each row to the
bottom of the upright roots, cutting them off close
to the bottom, leaving the old stools for future produc-
tion.
Lettuces of the two last mouths sowing must now be
planted in warm south borders, or in some dry corner
sheltered from the easterly winds, five or six inches
distance, to stand for next spring, and an early summer
crop.
Mushroom beds may be made still with good success,
if not done last month. For the method observe as there
directed.
Parsnips being now arrived at their full growth, dig
up a quantity, and lay them in sand, in the same manner
as directed for carrots.
Potatoes, which have now attained their full
growth, may be all dug up, and housed in some
dry close place, thickly covered with straw, from the air
and moisture, to keep all winter, till spring or sum-
mer.
The winter crop of spinach should now he well cleared
from weeds, by hoeing or hand-weeding, and the plants
thinned, where too thick, to four inches distance, or left
THE ECONOMIST.
46 1
close, and thinned out as wanted for use, now, and in
winter, &c.
Seed plants of several sorts should now be planted, ns
cabbage, savoys, of the full cabbaged divested of the
large leaves, and put in by trenching them down to their
heads, two feet distance, as also carrots, parsnips,
turnips, and red-beet, all of full growth ; cutting
the tops oil near the crown, and planting them too feet
distance, with the heads one or two inches under
the surface of the earth. Also the largest dried onions
planted in rows the same distance by a foot in the
row, and three or four inches deep over the crowns.
November.
The only articles to be sown this month are, a few
early peas, and some small sallading, and that only
where required to be had in continuance. Planting is
requisite principally only to finish what was omitted last
month, and for some early beans: and, in hot-beds,
asparagus, mint, &e. I)igging and dunging the
ground must be attended to for the benefit of future
crops.
All aromatic plants in beds and borders should now, if
before omitted, have the last thorough cleaning from
weeds and litter, and the beds dressed to remain in de-
cent order for the winter*
Cabbage plants, if not planted last month for the early
crops next spring and summer, must be planted now.
They must be of the early kinds, and planted in rows,
one, two, or three feet distance.
Earth up your different crops of celery when dry; and
let those of full growth be earthed up almost to the top.
Finish planting celery for the late spring crop in shallow
trenches.
Dig all vacant ground one or two spades deep, and if
dunged, dig it in a spade deep, laying the ground in
462
SUPPLEMENT TO
rough ridges to improve by the weather, till wanted for
sowing and planting with future crops.
Dig up some roots of horseradish to preserve in sand,
that it may be ready for use when that in the ground is
frozen up. Do the same with Jerusalem artichokes,
which are now in their full perfection.
Defend your mushroom beds night and day with
dry straw, or long dry stable litter a foot thick ;
and put mats over all as a security against rain and
cold.
Sow more early hotspur peas, or for the first crop ;
and if some are sown twice or thrice this month, there
will be a better chance of success in their succeeding each
other ; each sowing to be on a south border ; a single
drill may be close to the wall, &c. Others in cross rows
a yard asunder.
Sow some early short-topped radishes on a ‘ south
border; cover it. with straw two inches thick till they
come up, afterwards on nights, and frost, to have the
ehanee of drawing a few early. Sow likewise small
sallading, as cresses, mustard, and rape, under glasses,
or in a hot-bed.
Finish destroying weeds, in all parts by hand and hoe ;
beds of small plants, as onions, &c. must he carefully
hand-weeded, in other compartments eradicate them by
hoe in dry days, and rake or fork off the large weeds af-
ter hoeing, or let them he beat about and loosened effec-
tually, so as not to grow again.
December.
The principal business to be done in the kitchen-gar-
don this month is, dunging "and digging the ground and
laying it in ridges to enrich, for sowing and planting af-
ter Christmas with some principal early and general crops,
for the ensuing spring and summer; and to collect and
prepare dung for hot-beds, and earthing and tying up
plants to blanch.
THE EC0N03IIST.
463
The only articles requiring to be sown are, peas and
radishes on warm borders, and radishes and small sal-
lading in hot-beds.
Dress your artichoke-beds by first cutting down any
remaining steins, and the large leaves close : then dig
the ground between the plants, raising the earth ridge-,
ways along the rows on both sides, over the roots, and
close about the plants, quite to the central leaves, which
will preserve the roots and crowns more securely from
frost, till spring.
Pay the most diligent attention to your asparagus hot-
beds, to keep up the heat of the beds by linings of hot
dung, and to admit air on mild days, till the plants come
up, by opening the glasses two or three inches behind ;
but shut them close on nights, and cover the glasses with
mats.
Take up your red rooted beet on a dry day, and let
them be placed in sand, See. under cover for use, in case
of hard frost.
Hoe earth to the stems of your borecole and brocoli on
a dry day. Also to cabbages of the autumn planting for
winter.
In all moderate weather give air to your cauliflower-
plants in frames aud hand-glasses, by taking ofi' the
frames occasionally, or always, when dry and mild:
or if wet, kept on and tilted on the north side two
or three inches ; but shut close every night, in frost, &c.
Pick off all decayed leaves, and destroy slugs, if any
in lest the plants ; and in rigorous frost cover the
tops of the glasses, and round the sides, with strong
straw litter.
If any cucumbers are remaining- in hot-beds of
the autumn sowing- or planting-, they should have
the beds continued of a proper heat, supported by
lining- the sides with hot dung-.
Whatever vacant ground you have still remaining
dig it in ridges, trench ways, two spades asiue, and.
464
SUPPLEMENT TO
one or two spades deep, & c. If dunged, dig in the
dung but one spade, laying each trench in a rough
ridge, to remain for future cropping, that it may im-
prove by the weather, and be ready for levelling
down expeditiously for the reception of seeds and
plants.
Earth up plants, such as celery and cardoons, in dry
open weather, to blanch them ; and continue to tie
up the leaves of full grown endive plants every week,
in dry open weather, to make them white and ten-
der.
Hot-beds should now be made for raising such early
crops as may be required ; making them of the best
hot dung, three feet, or three feet and a half high for
asparagus and cucumbers ; and for other articles two
feet or two and a half, all of which must be de-
fended with frames and glasses, and earthed with rich
dry mould, six or eight inches thick.
Give full air, in all moderate weather, to lettuces in
frames, taking off the glasses every dry mild day,
keeping them on when much rain, and tilted behind.
Keep them close covered every night, and in severe
weather: and in very rigorous frosts cover them also
with straw litter. Pick off the decayed leaves from
the plants, and destroy the slugs that annoy them at
this season.
#. Plant some strong plants of cos and cabbage let-
tuce, from frames or borders, into a hot-bed under
shallow frames for the plants to be near the glasses,
keeping the glasses on constantly, and give them
air every mild day. By this treatment they will cab-
bage early.
Keep your mushroom beds well covered with drv
straw to ahelter them from rain, snow, frost, &c. and
if the covering should be wet from heavy rain or
snow, remove it, and place it to dry near the bed,
covering the beds with fresh dry straw. Examine
THE ECONOMIST. *
r 465
/
twice a week to gather the mushrooms while young,
taking the opportunity of a dry day to turn the cover-
ing off. Gather the mushrooms of the size of buttons,
and all of larger growth, detaching them by a gentle
twist clean to the root ; after which cover the bed
again immediately.
It being usual for frosty weather to prevail at this
time, and in which some particular business requires
attention, such as when the ground is frozen hard, to
wheel in rotten dung for manure, and fresh horse
stable dung for hot-beds ; also proper earths and
rotten dung for composts ; and in severe frosty wea-
ther, to give good attention to all tender plants in
frames, glasses, borders, Stc. as cauliflowers, lettuce,
a nd radishes, seeing they are securely protected by a
proper covering of straw or mats during the rigour of
the frost.
On the MANAGEMENT of the FRUIT-GARDEN
and ORCHARD.
January.
The principal business of this month, with respect
to the management of the Fruit-garden and Orchard,
consists in preparing for, and planting such fruit-
trees as are intended, pruning and nailing wall and
espalier trees in general, and standard trees, where
necessary, and in preparing to force fruit-trees on hot
walls for early fruit.
Planting must be performed only in open weather,
and principally the hardiest sorts, such as apples,
pears, plumbs, cherries, quinces, mulberries, bar-
berries, gooseberries, currants, and raspberries ; and if
T t
SUPPLEMENT TO
4fi6
the weather should happen to be very mild, you
may likewise plant peaches, nectarines, and apri-
cots.
Borders intended for wall trees and espaliers must
be well trenched two spades deep ; or if the soil is
poor, a good substance of rotten dung- previously
applied. Where standards are designed, if improve-
ment in the soil is required, perform it as before men-
tioned, in those places wrhere the trees are to stand, to
the width of four or five feet, or more.
Young trees may be had at public nurseries, either
of one, two, or three years old, being proper ages
for general planting, or such as are more advanced
and trained to a bearing state for immediate bearers ;
paying particular attention to have them taken up
with their full spread of roots as entire as possible.
Prune broken parts and long stragglers, and any very
irregular branch in the head. When you plant them,
dig a wide aperture two or three feet over, and one
deep, or more, or less according to the size of the
roots ; which in planting make to spread equally
every way ; fill in regularly about them with earth
from three or four to five or six inches over the upper-
most roots ; and tread it evenly and gently thereto ;
first round the outside, then gradually towards the
middle, and close round the stem of the tree.
Peaches, nectarines, apricots, and other wall-fruit
trees, must now be pruned. They bear mostly on the
young wood ; produced the year before, and of which
a general supply of the most regular pilaced must
now ;be every where retained at proper distances,
for successional bearers, or for new wood occasionally
for multiplying the branches. When pruned, nail
them to the wall, four or five inches asunder.
Prune vines, which bear only on the young wood ;
the last summer shoots being the proper bearers ;
retain a general supply at regular distances, prune out
THE ECONOMIST.
467
the superabundant, with part of most of the Iasi
year’s bearers, and naked old wood, cut down less or
more, so that a young1 shoot terminate each branch ;
and shorten the reserved shoots, the smaller to three
or four joints, and strong ones to five or six. Nail
the vines to the wall as soon as pruned, arranging the
general branches and shoots from eight to ten or
twelve inches distance. For this purpose, have shreds
of cloth, or cloth listing cut in a neat manner, half an
inch broad, and two or three long, with which, and
proper nails, let the principal branches be nailed hori-
zontally straight, and at equal distances.
Prune apples, pears, plumbs, and cherries on walls
and espaliers. Also currants and gooseberries against
walls, cutting any cross- placed, or too crowded
branches, worn out bearers, and decayed wood, to-
gether with the superfluous lateral shoots, retaining
lower ones in vacancies, and nail all the branches in
regular order. Cut out all the old stems of raspberry
shrubs to the bottom, leaving three or four of the
strongest young ones on each stool ; shorten them at
top, and cut away all the others.
Prune orchard trees by cutting out all cross-
growing and confused branches ; thin such as
grow too close together in a crowded manner,
and reduce very long branches with narrow limits.
February.
This month prepare the ground for planting, by
proper digging and trenching, and improving it with
dung, fresh loam, or compost, where required, either
generally or to where the tree is to stand, both for
wall-trees, espaliers, and standards, or a compost of
good loam, common earth, and rotten dung together,
is excellent for fruit-tree borders, See,
General planting of fruit-trees may now be per-
t t 2
468
SUPPLEMENT TO
formed in open mild weather, but partieularly those
sorts most required. It is of great importance to have
good varieties of the respective fruits ; for in most
species of fruit trees, they furnish many different
varieties, and a moderate supply of the best is more
eligible than a large collection of all sorts indif-
ferently ; it is materially adviseable to be careful
to have a select collection of the most approved
varieties only for the supply of a family ; the best
being as easy of culture as the most indifferent sorts ;
and if to be purchased, there is no material difference
in the prices ; though in extensive premises, some
may chuse a full collection of all the principal va-
rieties ; but in small or moderate departments it is
best to have only the most noted or choicest kind ;
and in all of which have a sufficiency of such eligible
varieties, that ripen or acquire maturity in successive
order from the earliest to the latest period, in their
respective seasons of perfection.
. Standard-tree planting, in any kind of fruit-trees,
may now be performed in open weather, in gardens,
orchards, &c. principally of apples, pears, plumbs,
eherries, for the main collection, especially most of
the two former, for family supply during the course of
the year. Plant your trees from twenty or thirty to
forty or fifty feet distance ; the moderate growers
closer in proportion, such as the codlin, common
cherry-tree, plumb, quinces, medlars, filberts, bar-
berries, almond, damson, &c. also apples and pears, on
moderate growing stocks. Dwarf standards, with
low stems, from one to two or three feet, may be
planted in borders, 8cc. fifteen or twenty feet distance,
in different species and varieties ; they will effect an
agreeable diversity both in growing and bearing.
Have all fruit trees for planting dug up with full
roots ! and, at planting, prune any long straggling
roots, and broken or bruised shoots from the stems of
THE ECONOMIST.
460
the trees, and in young1 trees, having1 their first shoots
of but a year oldTrom grafting1 or budding [entire,
leave in that state till next month, then to be headed.
In those more advanced with trained or fuller heads,
cut away only any ill-grown or cross-placed branches
or sfioots, or prune thinner any that are too numerous
or crowded, or any very luxuriant productions ; and in
the wall and espalier tree kinds, prune out all fore-
right or projecting shoots, &c. afterwards when plan-
ted give further pruning as required.
Prune vines in the order as directed last month ; a
supply of the young shoots of last summer are to be
retained in all parts for next summer’s bearers, the
rest cut out with part of the former bearers, and
naked old wood, the young shoots shortened to three,
four, five, or six joints, and the branches and shoots
all nailed in close, straight, and in regular order to the
wall, horizontally or upright, according to the room,
or allotted space of walling ; eight ten, or twelve
inches distance.
Prune gooseberries and currants where required
to keep the heads moderate, and the branches
thin to obtain large fruit. Plant cuttings and
suckers of gooseberries and currants, for new
plants.
Prune raspberries in proper order, and make new
plantations of them where required.
March.
Finish the principal planting and pruning of all
kinds of fruit-trees as early in the month as possible,
as the trees will now be advancing in their blossom,
and shoot buds.
Ground for planting such as borders for wall
and espalier trees, &c. not yet completed in its
| necessary preparation, should now be done_ early in
the month.
t t 3 ’
470
SUPPLEMENT TO
Planting fruit-trees may still be performed with all
desirable success, both for wall-trees, espaliers, and
standards ; but it is adviseable to finish that bu-
siness by the middle or end of the month ; if sooner
the better, that the trees may have time to strike
good roots before the heat of the summer com- ,
mences.
In planting the different fruit-trees, observe the proper
distances, both for wall-trees, espaliers, and standards ;
and give each a good watering to the earth to settle it
close about the roots and fibres, and to promote ^heir
taking fresh root.
Pruning should be entirely finished this month, in all
wall and espalier trees ; and also in^ standards where
needful.
Shelter wall-trees that are in blossom in frosty weather,
of apricots, peaches, the early, and some principal kinds,
by nailing up large mats before the trees of nights,
in sharp frosts ; or occasionally, of days, when the
frost is severe, and no sun, to protect the young
fruit now in embrio, and its generative organs in
the center of the flower. Or you may defend them
while in bloom, by small cuttings of evergreens,
furnished with leaves, as yew, laurel, fir, See.
stuck between the branches, so as the leaves may
afford protection to the blossom ; and to remain
constantly till^the fruit is set, and past all danger from
frost.
Plant, for training, young year-old fruit-trees, as
peaches, nectarines, and^ apricots, against walls, or pa-
lings; likewise youDg apples, pears, plumbs, cherries,
&c.
Train your wall and espalier trees, now in their first
or second year’s shoots ; pruning ont fore-right and cross-
placed shoots, &c. and in peaches, nectarines, apricots,
and vines, shorten the remaining shoots more or less, to
obtain a further supply of wood and shoots for bearers ;
THE ECONOMIST.
473
the fore-right and other ill-placed shoot-buds of the
year; likewise displace, in a thinning order, part of
the superfluous shoots where evidently too numerous
in any parts of the trees, and the remaining shoots
when of due length train in close and regular. Vines
likewise, which will be now advancing in numerous
shoot's, go over early, and displace all the improper
and ill placed shoots of the year, particularly those
omitted from the old Wood, where not wanted, and the
weak and unfruitful straggling shoots in all parts.
Wall-trees defended when in blossom and setting
their fruit, should now have all the covering discon-
tinued, and removed away.
Thin wall-fruit, as apricots, peaches and nectarines,
where Set too thick, or in clusters, retaining the most
promising fruit at moderate distances, from three to
five or six inches asunder.
Water all new planted fruit-trees in hot dry wea-
ther, giving each about a watering pot of water once
a week or fortnight, during this month, of till they
have taken root.
June.
The fruit-tree business this month, comprehends
principally that of summer pruning and nailing, which
now becomes general in all wall and espalier trees, in
the shoots of the year only, to displace the irregular
and superfluous, and to train in the regular and ne-
cessary shoots in proper order to the wall and espalier;
also will be required, thinning particular sorts of young
wall fruit, where set in clusters ; and in Watering late
planted trees that still shoot reluctantly.
Begin the summer pruning of the earliest shooting
kinds of wall-trees, as peaches, nectarines, apricots,
vines, cherries, plumbs, pears, apples, 8cc. to displace
i the fore-right and other ill-placed shoots, and nail in
t all the regular placed side or terminal shoots to the
t wall.
SUPPLEMENT TO
474
From fig-trees, advanced in the present year’s sum-
mer shoots, prune out the ill-placed branches, and nail
the side shoots and terminal ones close to the wall.
Thin apricots, peaches, and nectarines, where too
thick or in clusters, thinning out the smallest, and
leaving the most promising singly, at moderate dis-
tances, saving the apricots and nectarines, thinned oil'
lor tarts.
Currants trained against walls, and espaliers, &c.
divest of all superabundant shoots, to admit the sun
to the fruit, but retain some best side shoots in the
most vacant parts, and trained in close to the wall,
&e.
Gooseberries and currant bushes in standards, if
very crowded with shoots of the year, prune where
thickest, to admit the sun to ripen the fruit with
proper flavour.
Cherry-trees in ripe fruit defend from birds, the
finest sorts with nets, particularly the wall cherries,
or, occasionally, standards of some best kinds.
July.
The principal business in the fruit-garden this
month, is to give the most diligent attention to the
operation of summer pruning, and nailing in all wall
and espalier trees, which will still in general be great-
ly required, both in continuance, in the former regu-
lations, and more particularly in those not done, to
regulate the numerous shoots of the year, by displa-
cing those that are improper and superfluous ; and to
nail, &,c. the young wood in regular order to the wall
and espalier; and according as they advance in length
to train them along close, always at their full length
all summer.
Where the above regulations were commenced in
May or June, very little will be required at this time
THE ECONOMIST. 473
l)u t to fasten along the regular shoots in their proper
places.
Thin apricots, peaches, and nectarines, if any re-
main still too close.
Regulate and nail vines, they continuing still to
shoot freely and numerous ; displace the improper
shoots, and the others continue nailing in close, in a
regular manner : or you may shorten the first shoots,
and those above the wall.
Prune and nail fig-trees, these having now made
numerous strong shoots: prune out the most irregular,
i thin the superabundant, and nail in the side and ter-
minal ones, at all their length.
Prune apples, pears, plumbs, and cherries, both in
espaliers, and wall-trees, cutting out the irregular and
superabundant, and fasten in the proper shoots in re-
, gular order.
Prune currants from irregular and crowding shoots
of the year, to admit the sun, &c.
Defend ripe wall-fruit from birds and insects; the
former by nets, the latter by placing phials of strong
licjuor and water, or water sugared, to emit an odo-
rous smell to decoy wasps and flies from the fruit.
Keep raspberries cleared from all straggling suckers
of the plants, between the rows or at a distance from
the main stools, and hoe down weeds; and if the
fruit shoots straggle about, tie them together mode-
rately.
Go over wall-trees, &c. every week, to displace
with your knife useless after-shoots: and nail the pro-
per supply close, according as they shoot in length,
and to adjust any that casually project or detach from
the wall, keeping the whole always close to the wall
and espalier, both to continue a complete regularity
iu the trees, and for the better prosperity of the fruit.
August. •
Give o-ood attention still to the different wall and
SUPPLEMET TO
476
espalier trees: as the fruit will be well advanced in
ripening, and should have the proper benefit of the
sun to ripen it with peculiar flavour, by continuing to
displace all useless hung wood, and training in the
useful and regular-placed close to the wall and espa-
lier.
Apricots will now ripen in full perfection; keep
the trees regular by pruning or any useless autumnal
after-shoots, and nail the others close to admit the sun,
to give the fruit its proper flavour.
Gather ripe apricots before they become too soft
and mealy tasted ; they are in best perfection while
firm, and a poignant flavour.
Complete all that remains to be done of, summer
pruning in wall and espalier trees, as in the two last
months ; and prune out all ill-placed and unnecessary
after-shoots. Train and fasten in all the requisite
supply of proper shoots close to the wall and espalier
in regular order, and as they advance in length with-
out shortening ; both to preserve the necessary regu-
larity of the trees, to admit the sun and free air to
improve the supply of young wood to best perfection ;
and for the advanced fruit to have all possible benefit
of the sun to accelerate its ripening in a regular man-
ner in the fullest state of perfection and richness of
flavour.
In vines still advancing in the summer shoots,
displace the improper, and continue to nail in close all
the fruit-bearing and other proper shoots in the most
regular order.
Espalier-trees of apples, pears, plumbs, and all other
trees in that order of training, divest of all ill-placed,
disorderly and superabundant shoots, and let the others
be trained to the espalier in proper order.
Defend the choicest sorts of wall-fruit ripening,
from buds and insects ; the former by hanging nets
before the trees, and the latter by placing phials of
THE ECONOMIST. 477
sweetened water, &c. to decoy and drown them; such
as wasps and flies. If annoyed with ants, place cut-
tings of common, or Spanish reed, hollowed elder, or
any thing of a hollowed pipe-like kind, in which they
will harbour and may be destroyed.
September.
As all principal summer pruning in wall and espa-
lier trees was completed in the two, or three last
months, nothing material of that operation will now
be wanted, except adjusting any disorderly shoots that
project from the wall, or have sprung from their
places, or training along any that have overtopped
the walls or run considerably out of their limited
space, so as to keep the whole in perfect regularity,
and that the full sun may be admitted to ripen the
fruits of the season, now in most sorts advanced to near
or full growth.
Vines must be particularly attended to, this being the
principal ripening season of the grapes, which in this
1 country demand every possible assistance of the sun,
by still keeping the vine cleared from all improper
shoots, and nail the others along close and regular to
the wall, to admit the sun’s warmth in full power,
equally to the ripening grapes, that, they may acquire
perfection before the cold and wet in autumn commence,
and ripen with their peculiar richness and flavour.
Fig-trees, of which the fruit is now at full growth,
should have all the former trained summer shoots con-
tinued and nailed close to the wall, still in their full
extension, to admit all power of the sun to ripen the
flgs in best perfection.
To plumbs, pears, cherries, &c. in wall-trees, give
also still some attention by displacing autumnal lateral
growths, and by reforming irregularities in the general
necessary expansion : if any are detached from the
wall, or extended considerably in length since the last
regulation by nailing them up close in regular order.
478 SUPPLEMENT TO
To espalier-trees of apples, pears, &c. give any ne-
cessary regulation or adjustment in displacing any
useless, and tying in the projecting and long extending
shoots as in the wall-trees.
Wall-fruit that is ripe defend from birds, wasps,
and flies, by the means adopted in August. Also
grapes that are fully ripe guard from wasps and birds,
by putting some of the best bunches in bags of fine
paper, or rather of thin gauze or crape, that will ad-
mit the sun and keep off insects, &c. or defend the
whole from birds by nailing up nets.
Ripe fruit will now be general in all wall, espalier,
and standard trees, which be careful to gather when
in best perfection before too ripe, especially of some
particular sorts, as peaches, nectarines, plumbs, pears,
etc. for present eating.
Summer apples and pears that are in perfection
gather for present use, but not keeping.
Borders designed for planting with wall and espalier
trees begin now to prepare by digging, trenching, and
manuring with dung, or an addition of fresh loam,
where convenient, if the borders are of a light dry
temperature, or other unfavourable soil.
October.
The material business at this time of the year is to
give proper attention to the gathering oi all winter fruits
particularly apples and pears for keeping : and the
several autumnal fruits for present supply according
as they ripen, and in late wall-fruits keeping all the
shoots nailed close to admit the full sun, especially
grapes, and likewise to prepare borders, &c. for
planting wall and espalier-trees and standards this
month, and any time next, as likewise to commence
winter pruning on some sorts of stone fruit, if the
leaves are fallen or decayed.
Gather apples and pears now of full growth, both of
THE ECONOMIST
479
autumnal-eating and winter keeping kinds, all on dry
days ; and all the autumnal kinds, and those designed
for keeping should be gathered by hand. Apples are
proper both for present use, and to keep several
months ; but in the winter pears, few are fit for im-
mediate eating, only for stewing, &c. they ripen to per-
fection as they lie in the house, sooner or later, accord-
ing to the different sorts, from next month and De-
cember, till March and April, and those late ripeners
will keep some till May or June.
Carry all the sorts as gathered into the fruitery or
any dry close apartment : lay the keeping sorts in
heaps to discharge the redundant moisture ; place the
different sorts separate, and closely covered from the
air with clean straw a foot or more thick to exclude
the external air, by which they will keep better and
longer,
Gather also quinces and medlars, some of the former
for present use and the rest for keeping. The medlars
are not eatable till they are in a state of decay as it
were, soft and buttery; they should be laid some
every week in moist bran to promote and expedite
that peculiar state of perfection.
To grapes not yet fully ripened, in many late sorts,
give all possible assistance by keeping the shoots
nailed in close, to admit the full sun to all the bun-
ches of fruit ; and where any bunches are entangled,
disengage them, that they may hang regular in their
proper position to partake an equal benefit of the
sun’s heat to forward the whole to perfection.
Late ripening peaches, and nectarines, continuing
to come in all this month, particularly peaches, they
requiie the full sun to give them proper flavour ; you
should therefore keep all shoots of the trees closely
nailed that nothing may shade the fruit to impede its
ripening in all possible perfection.
Planting of fruit trees may be commenced this
U u 2
SUPPLEMENT TO
480
month when the leaves begin to decay, not material
whether fallen or not, only determining by their de-
caying state that the trees having terminated their
growth for this year, admit of removal.
Prepare the borders, &c. where intended to plant
any trees this or next month, &c. Let borders for
wall and espalier trees be improved where needful, by
addition of dung ; and to light, dry, or other unfa-
vourable soils, add a suppl\
In this month finish gathering any remaining
late fruits, prepare for, and forward all intended
planting of fruit-trees, being an eligible season for
transplanting most sorts, both for walls, espaliers,
and standards ; also the general operation of winter
pruning and nailing, which should now be forward-
ed at all opportunities.
Finish gathering late fruit of apples and pears,
grapes, &c. if any remain still on the trees, which
should be done the first dry days, at the beginning
of the moth
Wall-tree planting may now be forwarded in apri-
cots, peaches, nectarines, plumbs, cherries, vines, figs,
pears; likewise any desirable apples, to ripen earlier
with an approved flavour ; also occasionally mulber-
ries, to obtain larger fruit and sooner ripe, with flavour
improved; generally allotting a principal supply for
south walls, particularly of the peaches, nectarines,
apricots, figs, vines ; also of the others in a smaller
portion ; others on south-west and easterly walls, and
some on north exposures, as morello ancf other cher-
ries, plumbs, and pears.
Espalier- trees planting perform in apples, pears,
plumbs, cherries, medlars, quinces, &c all which in
which will prove beneficial
trees are to be planted.
prove bene
be planted.
November.
THE ECONOMIST.
481
espaliers well trained, will produce fruit, superior in
size, beauty and flavour, than on standards ; planting
them fifteen or twenty feet distance.
Standard planting may now be performed in all the
hardy fruits in their different varieties ; such as apples,
pears, plumbs, cherries, mulberries, medlars, quinces,
services, filberts, all the hazel-nut tribe, barberries,
bullaces, damsons, almonds, walnuts ; likewise the
Breda and Brussels apricots in a warm situation ; all
which may be planted in kitchen-gardens, pleasure-
grounds, orchards, 8tc. allotting always the fullest
supply of the most useful kinds, as apples, pears, cher-
ries, plumbs, &c. and planted, from twenty or thirty
to forty or fifty feet distance.
Dwarf standards, having no stems from half a foot
to a foot or two high, with low moderate branches
plant in small compartments, ten, fifteen, or twenty
feet distance.
Winter pruning should now be forwarded in all
kinds of fruit-trees, particularly wall-trees, and espa-
liers in the general annual regulation, both among the
young and old branches; which general pruning is
indispensably necessary in all wall and espali er trees
every year m winter, any time from this month till
March, to preserve their requisite regularity within
the limited bounds, and their proper fruitfulness; and
as to standard tree pruning, the trees having full scope
for their heads to branch freely all around and above,
they only need pruning occasionally to regulate any
ill-growing branches, and for which, now or any time
in winter is the proper season.
Wall-tree pruning may now be successfully per-
formed in general in peaches, nectarines, apricots,
vines, plumbs, cherries, pears, and mulberries ; but
as to the fig-tree, it should be deferred till spring.
Goosberries and currants may now be planted of
all varieties in full plantation, or as required ; have
482 SUPPLEMENT TO
handsome full-headed plants of two or three feet high,
to bear the ensuing summer, which may be obtained
cheap enough at the nurseries ; planting them in the
order before directed.
Prune goosberries and currants, thinning the
branches where too crowded, cutting out those that
are cross-placed and decayed ; and cut away the super-
fluous lateral shoots of last summer, except in vacant
plants.
Raspberries may now he planted in full supply of
both the red and white kinds, in rooted young stems,
of the last summer, in rows four feet and a half
distance by a yard in the row, as in the spring
months.
Prune raspberries by cutting out all the dead or the
stems, thinning: the young ones tc> three or four of the
best on each main stool, and' shorten them a foot or
more at top.
December.
The fruit-tree business of this month is principally
the same as in the last ; that is, if open weather, to
prepare ground where necessary, to plant with any
kind of fruit-trees as may be wanted, or intended for
planting this, or the two following months when the
weather admits; but for fear of severe frost it is ad-
visable to finish the principal planting early in the
month, all however that is intended before Christmas;
and as to pruning, it may be continued at any time
when convenient, all this month.
Standard-tree planting may be forwarded now in
all sorts in open weather, as apples, pears, plumbs
cherries, medlars, quinces, mulberries, almonds, wal-
nuts, &c. both in gardens and orchards, from twenty
or thirty to forty or fifty feet distance.
Wall-tree pruning may now be forwarded in peaches,
nectarines, apricots, pears, plumbs, cherries, and vines ;
THE ECONOMIST.
483
and according as each tree is pruned nail the branches
horizontally to the wall, four, live, or six inenes dis-
tance, in regular order.
Plant orchard trees where intended, as apples,
pears, plumbs, cherries, 8tc. in full standards, thirty,
forty, or fifty feet square, to form strait ranges each
way, you may likewise occasionally plant half stand-
ards, grafted, &c. on dwarf stocks, in small orchards
at less distances.
Gooseberries and currants may be planted any time
this month in open weather, having them with clean
stems and full heads, bearing next year, &c. and either
planted in a single range round the quarters, &c. of a
kitchen garden, six or eight feet distance, or in wide
cross ranges, to divide the ground into breaks, from
twenty to forty feet wide.
Espalier-tree planting may be performed in apples,
pears, fifteen or twenty feet, plumbs, cherries, quinces,
medlars, fifteen feet distance.
Fruit in the fruitery, consisting of apples, pears,
medlars, quinces, must be examined occasionally, to
remove what are decayed or rotten, and keep the
whole closely covered with straw a foot thick or more,
to exclude the air and damps.
USEFUL DIRECTIONS TO SERVANTS, &c.
To preserve Bright Irons from Ilust.
Slice a quarter of an ounce of camphor thin, and beat
it into six pounds of hog’s lard that is unsalted, (or in
the proportion in a smaller quantity ;) till it is dissolved,
with as much black-lead as will make it of the colour of
broken steel. Dip a rag into this mixture, and rub it
thick on your stove or fire irons, and they will not rust
484 SUPPLEMENT TO
even if wetted. When you want to use them, wash oft
the grease with hot water, and let them be dry before
you polish them.
Another Way.
Smear your grate or fire irons, with melted mutton
suet while it is (hot; then dust them well over with
pounded unslacked lime, tied up in muslin. Fore irons
or steel stoves so prepared will keep free from rust a
tong time. Salad oil may be used instead of suet, but no
other oils are proper, having a port ion of water in them.
Fire irons when not in use, should be kept wrapt
in baize in a dry place.
To take out Rust from Steel.
Rub it all over well with sweet oil, and let it remain
two or three days ; then take unslacked lime finely pow-
dered, and rub with it till all the rust disappears.
To clean Cast-iron Stoves, 8tc. 8tc.
Boil a quarter of a pound of the best black lead,
and a bit of soap about the bigness of a walnut, in a
pint of small beer, till the soap is dissolved. Brush
off* all the soot and dust quite clean, and then wet it
well all over with the mixture, with a small painting
brush : then take a hard stove brush, and rub till of
a beautiful brightness.
Another Way.
Mix black-lead to a due consistence with the whites
of eggs well beaten together,- wet your stove, &e.
well all over with this mixture with a painting brush,
and then rub it bright with a hard stove brush.
An easy Method to take off the black from
bright Bars.
Boil a pound of soft soap in two quarts of water
THE ECONOMIST.
485
gently till it is reduced to one. Mix some of this
jelly to a consistence with emery No. 3. Rub your
bars well with some of the above mixture on a piece
of woollen cloth ; when the black is removed, wipa
them clean, and polish them with fine glass-paper.
To clean Tins, &c.
Be sure to buy the finest whitening, which is made
into large balls, (the small ones being of a very inferior
quality and very gritty, and will scratch the articles
that are cleaned with it) mix a little of it in powder,
with a few drops of sweet oil, rub it well over them,
and wipe them clean; have some powdered whiten-
ing tied up in a rag, dust them well over with it, and
rub them bright with a dry leather, which will prevent
rust Tin covers ought to be well wiped, and put to
the fire to dry after they have been used, or the steam
will cause them to rust, if they are hung up but once
without this precaution.
To blacken Stone Chimney Pieces.
Wash the stone very clean with soap and wrater ;
then sponge it well with clean water, and let it get
perfectly dry. Sift some lamp black through gauze or
muslin, mix it with oil-varnish, and a little spirits of
turpentine to the consistence of paint, brush it over
with this and let it dry, then do it again, and if done
carefully it will look extremely well.
To take Stains out of Marble.
Beat and sift unslacked lime to a fine powder, mix it
up pretty thick with strong soap-lees, and lay it on the
whole of the marble as quick as possible with a paint
brush, so as to cover it completely. Let it remain six
weeks or two months, then wash it off perfectly clean,
have ready a good strong lather of soft soap, boiled in
goft water ; wet with a brush, and scour the mar-
SUPPLEMENT TO
4 SC
ble with powder. This, by good rubbing, will give a
beautiful polish. Clear off the soap, and rub it well
with a smooth hard brush till you have the desired
polish.
To take out the Stains of Iron from Marble.
Mix an equal quantity of lemon juice and spirit of
vitriol, shake it well, and wet the spots, and after a few
minutes rub it well with a soft linen cloth till they
disappear.
To give a beautiful Appearance to boarded Floors.
First wash them very clean with soda and warm
water, with a brush, observing to clean straight up
and down, not across the boards ; then wash them with
clear water, with a large sponge. Dry with clean
cloths, rubbing hard up and down in the same manner.
The sides of passages and stairs where carpets or
floor-cloths are laid, ought to be washed with a sponge
instead of flannel or linen, so that the edges may not
be soiled. Separate sponges should be kept for the
different uses, and with the brushes, when done
with, should be well washed, and kept in a dry place.
To clean Stone Floors, Stairs, &c.
Boil a pound of pipe-maker’s clay with a quart of
small beer, and the same quantity of water, with a
small bit of stone blue. Wash the stones with this
mixture, and when dry, rub them with a brush and
flannel.
To extract Oil or Grease from Boards or Stone.
Make a strong lye with wood ash (or pearl ashes
are better) and soft water ; add thereto as much un-
slacked lime as it will take up, stir it well together and
THE ECONOMIST.
4S7
let it settle ; then bottle it and keep it close stopped ;
when you use it, have water near you to lower it as
it may require, and scour the. part with it. It must
be done with great care and expedition ; for if the
liquor lie long on the boards, it will draw out the co-
lour from them.
To clean Floor-cloths.
Sweep ana then wipe them with a wet flannel, to
remove all the dust and spots, when dry, rub them
with a waxed flannel, and then with a clean dry one;
but use very little wax, and do not rub too long with
the dry flannel, as it will make it dangerous to
walk on.
They will look quite as well, if after sweeping and
wiping them, you wash them with milk, and then dry
rub them, and will be less slippery.
To clean Carpets.
When your carpet is taken up, let it be well beaten,
and then laid down on a clean floor, and well brushed
with a clothes’ brush on both sides ; after which
turn it right side upwards, and scour it with ox-gall
and soap" and water, till it is very clean, and the co-
lours appear bright, then dry it with linen cloths. If
you have convenience lay it on grass, if not, hang it
up to dry
To dust Carpets and Floors.
Sprinkle damp tea-leaves on them, and then sweep
theift carefully.
Carpets should not be swept more than once a
week at most, with a whisk broom, as it wears them
very fast, at other times use the leaves and a hair
brush.
Fine carpets should be brushed on the knees, with
a clothes’ brush very gently.
488
supplement to
To give Mahogany a fine Colour.
Let your furniture be washed with vinegar till per-
fectly clean, after having removed all ink stains with
the mixture directed for that purpose in the following
recipe. Then use the following liquid, which must be
made thus. Put four pennyworth of alkanet root,
and two pennyworth of rose pink, both in powder,
into an earthen vessel; and pour on a pint of cold-
drawn linseed oil, let it remain twelve hours at least,
then stir it well, and rub some of it all over the furni-
ture with a linen rag, let it lay some time, and then rub
it bright with linen cloths.
Eating tables ought to be covered with mats, baize,
or oil cloth, to prevent the heat staining, or drawing-
out the colour, and should be rubbed immediately
the cloth is removed, while still warm.
To take Ink out of Mahogany.
To a table spoonful of water, add half a tea spoon-
ful of oil of vitriol, and touch the part with a feather,
watching it carefully ; when the mark appears to move,
rub it off quick, for if it remains too long it will ex-
tract the colour of the wood. If the stain is not quite
removed repeat the operation.
To clean Plate.
Boil twoounces ofprepared hartshorn powder in two
quarts of water; put into it as much plate as the vessel
will hold ; and. let it boil a little, then take it out, let it
drain over the saucepan, and dry it before the fire.
Put in more, and do the same till all is done. T^hen
soak up the water with clean linen rags. When dry,
use them to clean the plate with, and they are the best
things to clean brass plates, locks, &c. When your
plate is dry, let it be rubbed bright with leather. This
is the best method of cleaning plate. In most of the
plat e-powders that are to be bought, there is a mixture
THE ECONOMIST. 489
of quick-silver which is injurious, and apt to make the
silver so brittle, that a fall will break it.
To clean Paint.
Never use a cloth to wipe'wainscot, or the ledges,
but takeoff the dust with a long hair brush, after blow-
ing off all that you can with the bellows. By this me-
thod, paint will look well for a length of time. When
soiled, use a sponge or a bit of flannel dipped in soda
and water, wash it off quickly, and dry it immediately,
otherwise the strength of the soda will
jure the paint.
be likely to in-
When you scour wainscot, let it be done from the
lop downwards ; prevent the soda from running down
the lower part that is not cleaned, or it will make marks
that will appear after the work is finished. .One per-
son should dry with linen cloths as fast as the other
scours off the dirt, and washes the soda off.
To clean Paper Hangings.
Blow off the dust well with a pair of bellows. Have
ready a loaf of white bread at least a week old, divide
it into eight parts. Take the crust into your hand, and
beginning at the top of the paper, rub it gently down-
wards with the crumb ; do not wipe upwards or across.
The dirt off the paper will fall with the crumbs. Ob-
serve, not to wipe more than half a yard at a time, and
after you have done all the upper part, go round again*
beginning a little above where you left off. II' it is not
done as light as possible, it will cause the dirt to ad-
here to the paper, or perhaps injure the pattern.
It will look nearly as well as new, if carefully done.
To preserve Gilding, and clean it.
As flies will injure gilding, it is judicious in the sum-
mer, to cover it with strips of paper, after having dust-
ed it with a soft brush or feather.
Xx
4<)0 SUPPLEMENT TO
When your gilding requires cleaning, dust it well,
breathe on the bright part and rub it gently with a soft
leather.
To clean Looking-Glasses.
Wet it well with a rag dipped into spirits of wine,
gin or brandy, in which a little whitening has been
mixed, to remove all the fly dirt and other soil ; then
wipe it dry with a clean linen cloth, free from lint, and
it will have a beautiful polish.
Rum will not answer the purpose, being of an oily
nature.
To give a Gloss to Oak-furniture or
Wainscot.
If it is greasy, wash it well with warm small beer;
then boil a bit of bees wax as large as a walnut, and a
large table spoonful of coarse sugar, in two quarts of
strong beer, till it is all dissolved, wet it all over with
this mixture with a large brush, let it dry, and then
rub it till bi’ight.
To clean Calico Bed-furniture, and Window-curtains
when taken down for the Summer.
When you have shook off the loose dust, brush them
lightly with a soft furniture-brush, after which wipe
them carefully with clean flannels, and rub them with
stale bread.
If carefully done, they will look nearly as well as
when new ; and dark or well covered patterns, will not
require washing for years.
While furniture is up, it should be preserved from
sun and air, at much as possible, which injure delicate
colours ; let the dust be blown off with the bellows.
In this manner furniture may be kept clean enough
to use with the linings even after they have been new
ly dipped.
TUT. ECONOMIST.
49l
METHOD OF PREPARING POMATUMS,
PERFUMES, COSMETICS, &c. &c.
To make soft Pomatum.
Take the quantity of hog’s lard you mean to make’
cut into small pieces, and cover it with spring water’
changing it once a day for eight or ten days, or till quite
white, then put it into a pan, and melt it over a clear
lire ; then strain it, perfume with essence of lemon,
bergamot, or any other scent you may choose.
To make hard Pomatum.
Prepare in the same manner, an equal quantity of
beef marrow, or hog’s lard, mutton suet, or half the
quantity of the suet, and a little white wax, and boil
them together ; scent it with essence of lemon, or
lavender, when cool pour it into round paper cases,
and when cold turn down the other end.
Pomade Divine.
Take twelve ounces of beef marrow clean from
strings and bone ; steep it in water in an earthen pot
for ten days, pour that off, and steep it for twenty-
four hours in rose water ; drain it off', and add Flo-
rentine orris, pounded storax, and flowers of benja-
min, of each half an ounce ; clove and nutmeg a
quarter of an ounce, and cinamon a quarter of an
ounce. Put these into the carthen-pan, cover it so
closely down that none of the steam may evaporate.
Set it in a large pot of water, but so that no water
may get into the pan ; let it boil three hours, strain
jt into small pots, or bottles, and when cold cover,
or cork them down. It will keep good many
years.
x x
492
SUPPLEMENT TO
Jessamine Butter or Pomatum.
Let hog’s lard be melted, and well washed in waier,
and laid an inch thick on a dish ; strew it all over
with jessamine flowers, and it will imbibe the scent,
and make a fragrant pomatum.
Lip Salve.
Put half an ounce of beef-marrow, the same of
white wax to three ounces of white pomatum, and
melt them in a bath heat ; then add one drachm of
alkanet powder, and stir it till it becomes of a reddish
colour.
For Chopped Lips.
Take spermaceti, storax, benjamin, of each a quarter
of an ounce, twopenny-worth of alkanet root, a bunch
of black grapes bruised, a large juicy apple chopped,
a quarter of a pound of butter that is unsalted, and
two ounces of bees-wax. Put them into a new tin
saucepan, and simmer them gently till the whole is
dissolved, then strain it through a linen cloth. When
cold, melt it again, and pour it into the bottoms of
tea-cups if you intend it for cakes; or into small
boxes, or pots, and let it remain therein.
Rose Water.
Gather your roses when full blown, on a dry day ;
pick off the leaves, and put a quart of water to a peck,
and distil them very slowly in a cold still ; the slower
the process, the better it will be ; then bottle it, when
it has stood two or three days you may cork it.
Lavender Water.
Put a pound of lavender pipes and a quart of water
into a cold still, distil it off very slowly; put it into a
pot till you have distilled all your water ; then clean
out the still well, put the liquor into it, and distil it
THE ECONOMIST. 493
off slowly again ; put it into bottles, and cork it
well.
Another Way.
Take a pint of best rectified spirits of wine, an
ounce of essential oil of lavender, and a quarter of an
ounce of assena of ambergris, mix them well together,
keep it close from the air, and let it stand till it is
fine; then draw it off for use.
Hungary Water.
Put one ounce of oil of rosemary, a quarter of a11
ounce of assena of ambergris, into a pint of rectified
spirits of wine, shake the bottle often, and let the cork
remain out four and twenty hours, cork it and let it
stand about four weeks, shaking it daily ; then bottle
it off in small bottles.
Honey Water.
To a pint of rectified spirits of wine, put three
drachms of essence of ambergris, shake them well daily
for some time.
Eau de Luce.
Spirit of wine one ounce, spirit of sal-ammoniacum,
four ounces, oil of amber one scruple, and white Cas-
tile soap ten grains. Digest the soap and oil in the
spirits of wine, then add the ammoniacum, and shake
them well together.
Water of excellent use to prevent the Hair from
falling off, and to thicken it.
Four pounds of pure honey, twelve handfuls of
rosemary-tops, and the same of the tendrils of vines ;
put them into a still, and distil as cool and slowly as
possible. Allow the liquor to drop till it begins to
taste-sour.
SETTLEMENT TO
m
Mixture to increase the growth of Hair.
Beat some hartshorn very small, and mix it with
sweet oil ; this being rubbed on the head will increase
the growth of hair, and will cause the hair of those
who have lost it to grow as at the first.
Milk of Roses.
Mix an ounce of oil of almonds, with a pint of rose
water together, then add ten drops of oil of tartar.
A Wash for the Skin.
Put the following ingredients into two quarts of
water, four ounces of rose water, four ounces of pot-
ash, two ounces of French brandy, and the same of
lemon juice, mix them well together; when you wash,
put one or two spoonsful of this mixture into the ba-
son of water you intend to wash in.
To make an excellent Smelling Bottle.
Take of sal-ammoniac, and unslacked lime, equal
quantities, pound them separately, then mix and put
them into a bottle, into which you have previously
dropped two or three drops of the essence of berga-
mot, then cork it close. If you add a drop or two of
ether to the same it wi.il greatly improve it.
Pot Pouin, or Sweet Pot
Put the following ingredients into a large China
jar, in layers, with bay-salt sti*ewed between each
layer : two pecks of damask roses, part blown, and
part in bud ; a handful each of jessamine, orange-
flowers, and violets, two ounces each of benjamin,
storax, and orris-root sliced ; a quarter of an ounce of
musk ; four ounces of angelica-root sliced ; a quart of
the red parts of cloye-gilly-flowers ; two handsful of
lavender-flowers; half a handful each of bay, and
laurel leaves, half a handful of rosemary-flowers;
THE ECONOMIST.
496
half a handful of knotted marjoram ; three Seville
oranges stuck full of cloves, dried in a cool oven and
pounded ; and two handsful of balm of Gilead dried.
Cover it quite close. When you, uncover the jar
the perfume is exquisite.
A sweet Pot quicker made.
Of damask roses, orange -flowers, and ©love-gilly
flowers, three handsful each ; lemon-thyme, and
knotted marjoram, of each one handful ; the same
each of myrtle, rosemary and lavender ; half an one of
mint; six bay leaves, the rind of a lemon; and four
ounces of cloves; chop all the ingredients and put
them in layers, with pounded bay-salt between as
before directed, till the jar is full. If the ingredients
cannot all be procured at once, put them in as you get
them, observing always to put in the salt with every
fresh article.
A good Wash-ball.
O
Shave quite thin two pounds of white soap into a
quarter of a pint of rose-water, and then pour on it
as much boiling water as will soften it. Put a pint of
oii ; four penny-worth of oil of almonds; and half a
pound of spermaceti, into a brass pot, and set it over
the Are till all is dissolved ; then add the soap, and
half an ounce of camphor previously reduced to pow-
der by rubbing it in a mortar with a few drops of
spirits of wine, or any scented water. When it 1ms
boiled ten minutes, pour it into a bason, and continue
to stir it till thick enough to roll up into hard balls,
which must be done as quick as possible
Windsor Soap.
Slice some white soap as thin as possible, melt it
over a slow fire, and scent it with oil of carraway,
or any other scent that may be more agreeable, then
SUPPLEMENT TO
4C6
pour it into a mould or frame made for the purpose,
or into a small drawer suitable to the quantity* Let
it stand three or four days in a dry situation, cut it in-
to square pieces and it will be fit for use. By this
method all persons may supply themselves with a good
perfumed soap at a trifling expense. Shaving boxes
may be filled by pouring in the melted soap instead
of into a mould.
Essence of Soap for Shaving or Washing of
Hands.
Cut a pound and a half of fine white soap into thin
slices, add to them two ounces of salt of tartar, and
mix them well together; put this mixture into a
quart of spirits of wine, in a bottle large enough to
hold double the quantity. Tie a bladder over the
mouth of the bottle, and stick a large pin into it ; di-
gest in a gentle heat, and shake the contents re-
peatedly, always removing the pin at those times to
allow passage for the air from within; when the soap
is dissolved, filter the liquid through paper, to free it
from all impurities; then scent it with essence of le-
mon, bergamot or any other that may be more agree-
able. A small quantity of this oil will lather with
water like soap, and is much superior for washing or
shaving.
To extract Essence from Flowers.
Procure a sufficient quantity of the petals of any
flowers having an agreeable fragrance ; have layers
ol cotton thinly carded, and dip them into fine Florence
oil; sprinkle a little fine salt on the flowers, and lay
them in a layer of cotton, then a layer of flowers, till
you have filled an earthen jar, or wide mouthed bot-
tle quite full. Tie it over with a bladder, and place
it to the heat of the sun in a southern aspect, and in a
fortnight or three weeks you may squeeze from the
THE ECONOMIST.
497
mass a fragrant oil, little inferior fif that flower is
used) to the very dear and highly valued oil, Otto of
Roses.
Quintessence of Lavender, or other Aromatic Herbs.
Take the blossoms off from the stalks, which must
be fresh cut at sun-rising in warm weather ; spread
the blossoms on a white linen cloth, and let them lay
twenty four hours in the shade ; then stamp or bruise
them and put them immersed in warm water into a
still near the fire, and infuse them for five or six hours,
closely covered so that nothing may evaporate ; then
take off the covering, and put on the helm as quick
as possible, luting it carefully. In the beginning
draw off half the quantity of water you put in. If
you take away the receiver, you will perceive the
quintessence on the surface of the water, which you
may easily separate from it. Then put back the dis«
tilled water, and distil it again till no more quintes-
sence appears on the water. This water may be dis-
tilled four or five times over, according as you per-
ceive the quintessence on it.
The best distilling utensils for this work, are those
for the balneum marice , or sand bath ; or you may
distil the ingredients over the fire after the common
method.
But if it is intended to make quintessence for waters,
you may make use of common salt, to extract the
more quintessence of any blossom.
Infuse four pounds of blossoms of any aromatic plant
in six quarts of water. If you ferment your infusion
with salt, add half a pound of common salt to it.
498
SUPPLEMENT TO
TO REMOVE STAINS, AND SPOTS, &c.
FROM CLOTH, &c.
Balls for Removing Spots from Cloths in general.
Dry fuller’ s-earth so that it will crumble into pow-
der ; moisten it with the clear juice of lemons, adding
a small quantity of American pearl-ash ; work the
whole carefully together, till of the consistence of a
thick elastic paste ; form them into small balls, and
let them be completely dried by the heat of the sun.
To take Spots out of Silk, Linen, or Woollen.
Grind an ounce of pipe-maker’s clay, with spirits
of wine, and spirits of turpentine, of each twelve
drops, and rub the spots with the mixture. You must
wet with this composition when you use it, and let
it remain till quite dry, then rub it off, and the spots
will disappear.
Real spirits of salts diluted with water, will remove
iron-moulds from linen ; and sal-ammoniac, and lime
will take out the stains of wine.
Easy Method of discharging Grease Spots from
Woollen Cloths.
Pipe-clay, or fuller’s earth, wetted and put on an
oil spot absorbs the oil as the water evaporates, rub
the part briskly with a piece of clean woollen rag,
shifting it as it becomes dirty ; or, place a piece of
blotting paper on the spot, and press it with a hot
iron, moving the paper when you perceive it to be
spotted.
i
To take out Stains of Grease from Silk or Woollen.
Mix three ounces of French chalk, and five ounces of
pipe-maker’selay powdered, with three ouncesof spirits
of wine. Make them up into rolls about three inches
in length, and dry them, this you will find to be a never
T 11 K ECONOMIST.
499
failing remedy for removing grease from woollen and
silks.
You may apply it by rubbing on the spot either wet
or dry, and brushing the place well afterwards.
To remove Spots from Cloths, Stuffs, Silks,
Cotton, or Linen.
Put about the quantity of a walnut of fine pot-ash
into half a gallon of spring water, with a lemon cut in
slices ; mix them well together, and let them stand two
days in the sun ; then strain off, and bottle the clear
liquor for use. This water will remove all spots of
grease, oil or pitch, from hats, as well as from cloths,
stuffs, silk, linen, and cotton. As soon as the spot is
removed, wash the place with clearwater ; if the cloths
are of a dark colour, weaken a spoonful of the mixture
with water, for fear of moving or changing the co-
lour.
Spots of grease in cloth may likewise be removed by
using soap and water, with a nail or tooth-brush, and
then wiping off the lather with a wetted cloth. Pitch
may be removed from cloth, &c. with spirit of turpentine,
or essence of lemon.
An easier method with woollen cloths is to scrape off
hard tallow with the edge of a teaspoon, and then rub
the part briskly with a piece of clean woollen rag,
shifting it as it becomes dirty; or, place a piece of
blotting paper on the spot, and press it with a hot iron
moving the paper when you perceive it to be spotted.
To remove Spots from Silk.
Rub the spots with spirits of turpentine, which in
exhaling, will carry off the oil, or grease, that causes
the spot.
To take Wax out of Velvet of all Colours, except
Crimson.
Apply a thick piece of crumby wheaten bread, toasted
500 supplement to
before the fire, while quite hot to the part spotted with
wax. When cool, apply another piece as before, and
continue the application till the wax is removed.
To remove Spots of Ink.
W et the place, as soon as possible, after the accident
has happened, with juice of sorrel, or lemons, or with
vinegar, and rub it well with the best white hard
soap.
Another Remedy against Ink, just spilled.
If the ink is spilled on any part of dress you have on,
let one person hold the spotted part between his hands
over a bason and rub it, while another pours water
gradually upon it, and continue the operation till the
spots disappear ; if the article is at liberty, let it be
dipped into a bason filled with water, and there squeezed
anddipped inagain, changing the water plentifully every
two or three squeezes. Should ink be spilled on a cloth
table cover, it may immediately be taken up with a tea-
spoon so cleati, that scarcely any water will be
wanted afterwards, provided it is done instantly, the
down of the cloth preventing the ink from sinking in
immediately, or of any other liquid (except oil) ; but
should it have laid on sonle time provided the place is
still wet, by pouring on it clean water by little and
little at a time, gathering it up again each time with a
spoon, pressing hard to squeeze it out of the cloth into
the spoon ; by this method, you will at last bring it to
appear as if no such accident had happened.
To take out Iron-moulds from Linen.
Hold the spot on the cover of a tankard, or metal
tea-pot of boiling water, and rub it with juice of sorrel,
and a little salt; when the cloth has thoroughly imbibed
the juice, wash it in lye.
THE ECONOMIST.
501
A substitute for salt of sorrel is made thus: take
three parts of alum pulverized, six parts of crystals of
tartar also in powder, use them in the same manner as
salt of sorrel.
Easy Method of removing Stains from Scarlet, or
Velvet of any Colour.
Take soap wort, bruise, and strain out the juice,
and add to it a small quantity of black soap. Wash
the stains with this liquor, letting it dry between
whiles, by pursuing this method, the spots will entire-
ly disappear in a day or two.
To remove Fruit-stains and Iron-mould from
Linen or Cotton Cloths.
Moisten the spot with water, and hold the part over
a lighted match so as to let it receive the fumes of the
O
brimstone, which will soon remove the stain. Weak
muriatic acid is preferable for iron-moulds, if assisted
with heat ; as by laying the cloth on a tea-pot or
kettle filled with boiling water.
To remove Spots of Grease from Paper.
Scrape some pipe-clay very fine, lay thereon the
i sheet having the spot ; and cover the spot in like
manner with the clay ; cover the whole with a sheet
of paper ; then apply a hot iron for a few seconds.
Remove the dust taken up by the grease, with Indian-
rubber, and the paper will be found restored to its
original state.
Another Method to remove Grease from Paper, is
to take an equal quantity of flowers of sulphur, and
roach alum, burnt, finely powdered together ; wet
the paper a little, and put a small quantity of the
powder on the spot, rubbing it gently with your
finger, and it will soon disappear.
Y y
502
SUPPLEMENT TO
To remove Spots of Grease from Books and
Prints.
Gently warm the paper stained with grease, or wax,
&c. and then take out as much of it as possible with
blotting paper. Then with a small brush, or pencil,
dipped in the essential oil of well rectified spirits of
turpentine, at almost a boiling heat, draw it gently
over both sides of the spot, which must be kept,
warm. Repeat this operation as often as the thick-
ness of the paper, or the quantity of the fat body
imbibed by it may render necessary. When the
grease is entirely removed, take the following method
to restore the paper to its original whiteness, which
will not be effected by the first process. Dip another
pencil, or small brush, into highly rectified spirits of
wine, and draw it in like manner over the stain, and
particularly round the edges, to remove the border
that would still remain.
These means used with proper caution, will entirely
remove the spot, the paper will resume its original
appearance, and if written on with common ink, or
printed on, neither will experience the least altera-
tion.
Acid to remove Stains, &c, from tanned Leather.
Put half a pint of water into a bottle, then add to)
it a quarter of a pint of nitrous acid, and afterwards,)
half an ounce of salt of lemons. When the heal
occasioned by this mixture has subsided, add half a
pint of skimmed milk ; shake them occasionally]
for three or four days, and it will be fit for use.
Before using the above liquid, clean the surface of
the leather from all grease, dirt, ik.c, with a brush and
soft water. Then scrape on it a little white sand, or
Bath brick ; add a little of the liquor, and with a
brush scour it well, repeating the process till the wheb
THE ECONOMIST.
503
has been gone over; then with a clean sponge and
water, wash it well ; and let the leather dry gra-
dually, and it will appear like new. If you wish to
make it a fine brown tinge, brush it with a hard brush,
a little before it is dry.
EFFICACIOUS REM EDIES for DESTROY ING
VERMIN that infest HOUSES.
To destroy Rats.
Cut some sponge in small pieces, and fry it, or dip
it in honey, and place it where they frequent, this will
distend their intestines, and effectually destroy
them.
Another Method to destroy Rats.
Rub bird-lime round the holes by which they enter,
and smear all parts likely to dapb their coats ; for
though a very nasty vermin in other particulars they
are exceeding curious of their fur, which if once
daubed with this stuff, will be so troublesome to
them ; that they will scratch their skin from their
backs to get rid of it, and will be sure to leave the
place where they have been treated in this manner.
Another Way to destroy Rats or Mice.
Make flour from malt, mix it into a stiffish paste
with butter, and add two or three drops of oil of
anniseed ; bait your traps with balls made with
this mixture, and if you are swarming with them, you
wiil by this means be sure to take them all.
To take Rats alive.
A better method to take rats alive, would be to
SUPPLEMENT TO
504
feed them regularly for a fortnight in any place that
they infest. Let the hole by which they enter, be
previously fitted with a sliding door to which a long
string must be fixed, to close it when they come to
feed ; by this means any apartment may be converted
into a spacious rat-trap.
A new, simple, and effectual Method of driving
away Rats.
A mill, some years ago, being much infested with
rats, the miller one day caught, and killed one of
them ; he then singed ail the hair off its body, &c. till
its skin and legs, became stiff by the operation. In
this condition he placed it by the side of a heap of
corn, where it stood, with pricked up ears, and tail,
for some time ; no rat daring to come near it. The
mill was in a short time cleared of these vermin, and
has continued so ever since.
Cheap and efficacious Method of destroying Rats,
communicated by Dr. Taylor to the Manchester
Agricultural Society.
Near the place infested by rats, place on a tile, or
slate, two or three spoonsful of dry oatmeal, laid
thin and pressed flat, so as to ascertain with
greater ease what has been taken away. As the
rats, if not interrupted, will com* "l 11
fresh oatmeal for two or three days ; and then, well
mixing only three drops of oil of anniseed with five
or six spoonsful of dry oatmeal, feed them with
this, two or three days more. Then for one day
give them only half the quantity of this mixture,
and next day, prepare the following : a quarter of a
pound of dry oatmeal, scented with six or seven drops
of oil of anniseed, and half an ounce of carbonated
to feed, you must continue to
THE ECONOMIST. 505
barytes, first pounded and sifted through a fine mus-
lin or cambric- Let this be mixed thoroughly with
the scented oatmeal, and laying it on the slate or
tile, let them eat it, without interruption, for four and
twenty hours. A few hours after eating any of this
mixture, the rats may frequently be seen running
about, as if drunk, or paraltyic ; but in general they
at last retire to their haunts, and die.
Rats being very sagacious, it may be proper, when
they have eaten only a small quantity of the mixture
in the twenty-four hours, to leave the remainder for
twenty-four hours longer; and then burn what re-
mains ; as when wanted a fresh mixture may be pre-
pared at so trilling an expence. To prevent accidents
to children, and domestic animals, the place where
this mixture is exposed to the rats, should be kept se-
curely shut up ; which will likewise prevent the rats
from being disturbed ; for though this preparation is
not so dangerous as those commonly used for .the de-
struction of rats, and is used in medicine, yet if taken
improperly, will prove fatal, if not timely prevented
by emetics. Oil of anniseeds, though it renders
this mixture disagreeable to. dogs, and many other
animals, is alluring to rats when used in small quan-
tities. The carbonated barytes, adds Dr. Taylor, may
be procured in large quantities at the lead mines near
Chorley, in Lancashire, the proper sort, is tasteless,
nearly transparent, and effervesces with acids; is
moderately hard, and striated. It is called aerated
barytes — terra ponderosa aerata, — and sometimes, by
the miners ponderous spar, it may likewise be pur-
chased at a cheap rate of Messr. Brown and Mawe,
Tavistock-street, and other collectors of minerals.
To prevent Rats from burrowing in Houses.
Rats may be effectually prevented from burrowing
under the foundations of houses, by an offset of brick
Y y 3
SUPPLEMENT TO
506
or stone, about two feet in breadth, and a foot and a
half below the surface ; and carrying up a perpendi-
cular wall from the edge of the offset, to within a few
inches of the ground. Adopting the same plan on
the inside will prevent these vermin from burrow-
ing in cellars ; for they always burrow close to a
wall ; finding therefore their perpendicular course
disturbed, they will take a horizontal direction, as far
as the offset continues, when finding themselves stop-
ped again by the outside wall, they will ascend and
go off.
Persons, whose ice-houses, granaries, and cellars of
their dwelling houses have suffered by these vermin,
will undoubtedly deem this a most important article.
To destroy Beetles.
The method of destroying this disagreeable insect,
is to lay a little treacle on a piece of wood, a float, in
a broad dish or pan of w ater, at night when the Are is
put out. They being so fond of treacle that they
will even struggle to gain it while in the agonies of
death.
Another Method.
Some small lumps of unslacked lime, put into their
holes, or the chinks from which they issue, will effec-
tually destroy them : or if very numerous about the
floor, some lime may be scattered about it, at night or
going to bed.
To destroy Crickets.
Mix a little white arsenic powdered, with some
roasted apple, and put a little of the mixture into the
cracks or holes in which they harbour, they will eat
this, and be consequently destroyed.
To drive Crickets away.
Through a superstitious notion that crickets bring
THE ECONOMIST.
507
good luck, these disagreeable insects, are often pre-
served. Persons not having faith in this notion, and
wishing to get rid of them, may drive them away
with loud sounds, or may destroy them with the
smoke of charcoal. Cock roaches are likewise killed
bv the smoke of charcoal.
*
To destroy the Blatta, or Cock-roaches.
Fill a glazed baking dish, with small beer sweet-
ened with coarse brown sugar, set it in the place in-
fested with this vermin, place a piece of board aslant
against it as a bridge, for them to ascend. This will
be found a most excellent remedy.
To keep off Flies.
Camphor placed on or near what you wish to pro-
tect from them, will effectually keep them off.
To make a Fly Water.
The preparations, generally sold for the destruct-
tion of Flies, either as fly water, or powders, are vari-
ously disguised poisons, very dangerous to use, and
has often proved fatal to the human species (name-
ly solutions of arsenic, mercury, &c.) The fol-
lowing preparation may be used without the least
danger to the Jiver. of children, or other incautious
persons, and is to the full as fatal to flies, as the most
deadly poison. Dissolve two drachms of the extract
of quassia, in half a pint of boiling water ; to which
add a little syrup, or coarse sugar, pour this liquor in-
to saucers, or plates. The flies are exceedingly fond
of this food, and it will inevitably destroy them.
Remedy against Fleas.
The fresh leaves of penny-royal sewed up in a bag
and laid in a bed, will have the effect of driving
them away.
SUPPLEMENT TO
508
Or a room being well fumigated with brimstone,
will have the same effect.
To destroy Bugs, and Worms in Wood.
It has been discovered that wood being well rub-
bed with a solution of vitriol, will prevent bugs or
other insects, from harbouring in it. Should you
wish to increase the strength of this remedy, boil
some apples of coloquintida in water, and afterwards,
dissolve some vitriol in it. Let the bedstead, with all
the wood about it, and the wainscoting, be well
anointed with this liquor, and they will ever after be
clear from worms and bugs. If a wall should want
washing, the solution of vitriol will be sufficient for
the purpose, taking care to wet well into the cracks,
and holes, where you suspect they may harbour.
To destroy Bugs.
It is next to an impossibility, in large towns, and
cities, to guard against this noxious vermin. But they
never becom^ very troublesome to cleanly persons,
who at least twice a year, have their beds examined,
and all the joints oiled with sweet oil, except they
should have the misfortune to inhabit a house, whose
former possessor, was not .so cleanly as to prevent
their getting a head, and entrenching themselves in
the walls, and ceiling.
In such a case, let the chimney, and windows, be
pasted up with paper, so as to be perfectly air-tight ;
take an earthen pan nearly filled with sand, and strew
on the sand a mixture of brimstone, and salt-petre,
in powder, and using proper precaution to prevent,
damage, set it on fire, immediately shutting the door,
and paste up all the joints, so that none of the efflu-
via may escape ; this will be found an effectual re-
medy if properly done. It is necessary to observe,
that all coloured hangings, or any thing, that might
THE ECONOMIST.
C09
possibly be injured by this vitriolic gas should be pre-
viously removed from the room. After some hours
fumigation, the doors and windows should be tin-own
open, taking care of breathing the air of the room as
little as possible.
There being, however, a difficulty in forming a suffi-
cient quantity of this vitriolic acid gas, (which is heavy
and not very expansible) as to penetrate completely
into all the crevices where the insects harbour, it seems
reasonable to suppose that the oxymuriatic gas, (which
is at least as strong a poison to animals), as the other
would prove so to the bug. This is much more easily
applied, and is more expansible.
Another Method.
Take half a pint of the highest rectified spirits of
wine, (such as is burnt in lamps,) that will burn away
without leavingany moisture behind ; half a pint of spi-
rits, or new distilled oil of turpentine ; mix them toge-
ther, and add half an ounce of camphor in small bits ;
which will dissolve in a few minutes, shake them well
together, wet very well the bed or furniture in which
these vermin harbour and breed; with a sponge or brush
I dipt in this mixture; and though they swarm ever so
i much, it will infallibly kill them, and destroy their nits;
provided the bed or furniture be thoroughly wetted with
1 it, (the dust being first brushed, and shook off), which
will prevent the least damage, stain, or soil, to thefinest
1 damask or silk bed. The quantity here directed to be
mixed, and which will cost a mere trifle, will effectually
I clear any one bed, be it never so swarming. If a bug be
touched with adrop of this mixture it will die instantly ;
should any appear, after this operation, you may relyon
it, it was for want of well wetting the lacing, See. of the
bed, or the foldings of the linings, or the curtains, near
the rings, or the joints, or the holes in and about the
i bed, and head-boards, it will be necessary to wet them
510 SUPPLEMENT TO
well again with the mixture,— pouring some into the
joints or holes, where the brush or sponge cannot reach,
which will not fail to destroy them effectually. Some
bedsteads that have much wood work, cannot be tho-
roughly cleaned without being taken down, but others
that can be got at easily, so as to do them as they
should be, will not require that trouble.
Note— The mixture dries in as fast as it i& used, and
the smell it occasions will go off in two or three days,
it is very wholesome, and to many persons, far from be-
ing disagreeable. Remember, to shake the bottle well ;
wheneveryou use the mixture, and that it must be done
by day light, as by using a candle you would endanger
the mixture’s taking lire, as all the ingredients are
highly inflammable.
VARIOUS USEFUL RECIPES INSPECTING
WEARING APPAREL, 8tc. he.
To preserve Woollens, Furs, he. from Moths.
Woollen-drapers are in the practice of putting bits of
camphor, about the size of a nut, wrapped in paper on
different parts of their shelves, among their cloths;
this with brushing the cloths, three or four times a
year, keeps them entirely from moths ; this easy re-
medy applied to boxes and drawers, where furs or
woollens are kept, will he found to answer the purpose.
Many persons put a tallow candle into their muffs
when they lay them by.
Another easy Method of preventing Moths in Furs,
Woollens, 8ce.
Let the woollens, stuffs, or furs, together with the
boxes, and drawers in which they are kept, be sprinkled
with spirits of turpentine ; theunpleasantsmell of which
THE ECONOMIST.
511
will quickly evaporate, 0:1 their being exposed to the
air, when wanted for use. Sheets of paper, moistened
with spirits of turpentine, and placed under, over, and
between woollen cloths, &c. is practised by many per-
tons, and found to be an effectual remedy.
To keep Moths, or other Insects, 8tc. from Clothes.
Put some aromatic herbs, or a piece of camphor, in
a linen bag, into the drawers, among linen or woollen
clothes, which will prevent either moth or wonn from
coming near them.
Preventatives against Moths.
Shavings of cedar- wood, and tobacco- leaves, are
both excellent preventatives against the ravages of the
moth. A sufficient quantity of the former, or a piece of
the wood, large enough to emit its peculiar odour to
whatever is contained in the box, or drawer, in which it
is placed ; will effect ually preserve them from the moth;
it being a well-known fact, that in libraries where there
are books with Russia leather bindings, which is tanned
with cedar, no moth or worm will commit any depre-
dation.
Tobacco-leaves placed in the folds of woollen cloths,
is an excellent remedy ; it will be necessary to examine
them at least once, every six months, in order to renew
the leaves if necessary.
To clean Silks, Cottons, and Woollens.
The following method is very highly recommended
as excellent for cleaning silks, cottons, and woollens,
without damaging the colour or texture of the same.
Gratesomenew potatoes, in clean water toa fine pulp,
then pass the liquid matter into another water, through
a coarse sieve ; let it stand, without being disturbed till
all the fine white particles of the potatoes have su bsided :
then pour the liquorfromthe sediments, and preserve it
SUPPLEMENT TO
512
for use. When an article is to be cleaned, lay it on a
clean linen cloth, on a table, and with a clean sponge
dipped in the potatoe liquor, sponge it, till the dirt is
perfectly separated from the article; then wash it in
clean water several times. Two middling sized potatoes
will be sufficient for a pint of water.
The white fecula, or sediment, will answer the pur-
pose to use like tapioca, and make a most nourishing
food, with soup or milk, or may be used to make starch
or hair-powder. The coarse pulp, which remains in
the sieve, if of excellent use for cleaning worsted furni-
ture, tapestry, carpets, and other coarse goods. The
mucilaginous liquor wili clean all sorts of silks, cottons
or woollen articles, without the least injury to the co-
lour. It may likewise be used for cleaning oil paint-
ings, or furniture, that is soiled. Dirtied painted
wainscots may be cleaned by wetting a sponge in this
liquor; and then dipping it in fine clean sand, and
afterwards washing the wainscot with it.
To stop the Rapidity of Flames, when Females or Chil-
dren’s Dresses accidently take Fire.
A woollen cloth should always be kept in nurseries
and sitting-rooms, where there are fires, laid loose on
the table, or some other piece of furniture, this being
always at hand, might be, in case of accident easily
resorted to ; this being wrapt round the flames or pres-
sed tightly against them, would, by excluding all air,
in most instances, extinguish the fire immediately. A
green baize cloth, being a neat cover for furniture, and
being very pliable, is recommended for this purpose ;
and if known in the family as the Stifling Cloth , it
would most undoubtedly be resorted to, in cases of ac-
cident by any person present. It is necessary to ob-
serve, that the baize should be of a close texture
When a baze cloth is not at hand, a blanket, cloth
cloak, or a man’s coat, &c. should be instantly applied
THE ECONOMIST. 513
Hint respecting Women’s and Children’s Clothes catch-
ing Fire.
The females in every family should he told, and it
should be particularly impressed on the minds of Children
by shewing them, that flames always tend upwards, and
consequently, in case of accident, that so long as they
continue in an upright posture, the fire generally begin-
ning at the lower part of the dress, becomes stronger in
proportion as it rises, meeting with additional fuel; by
which means the head, and neck, being most exposed to
the flames, must necessarily be most injured. In a case
of this kind where a person’s clothes, who is alone, hap-
pens to take fire, and she cannot extinguish the flames by
immediately throwing the clothes over the head, and roll
ing and lying on them; throwing herself at full length
oa the floor, and rolling thereon, will very probably pre-
serve her from great agony, and possibly save her life.
Though this method may not extinguish the flames, it
will to a certainty retard their progress, and afford op-
portunity for assistance, and is practicable for aged and
infirm persons. A hearth rug, (or a carpet that is not
fastened down to the floor), instantly wrapped round the
head, and body, is an almost certain remedy in these
cases.
Remedy to prevent Clothes from catching Fire.
The most effectual remedy to prevent these distressing
accidents, is to have high wire fenders, placed before the
fire-place, such as have of late years become almost ge-
neral, and a wire screen or guard to fit the opening of the
grate, containing the fire, and made to hang on the
bars.
A Composition to restore Scorched Linen.
*’ Boil two ounces of fullcr’s-earth, one ounce of hen’s
dung, half an ounce of mottled soap, and the juice of
two good sized onions, in half a pint of vinegar ; till it is'
514
SUPTLEMEN'T to
of good consistency. If the scorch has not gone quite
through, and actually consumed the ^threads, it may be
restored by this composition used in the following man-
ner. Spread some of it pretty thick all over the da-
maged part, and let it dry on ; and afterwards let it be
well washed two or three times, and the place will
appear as white, and as perfect as it was before.
To clean Silk Stockings.
Wash them, first in white soap liquor, only lukewarm,
to remove the rough dirt, then rince them in clear cold
water, and then wash them well in a fresh soap
liquor. Then prepare a third soap liquor, which
must be made strong, to which add a little stone
blue, tied up in a piece of flannel, till the liquor is
sufficiently tinged; then take it out, and wash your
stockings well in it, and wring them out as dry as
you can. Then dry them so as to retain only a little
moisture; then stove them with sulphur, after which,
put two stockings one over the other on the wood
leg, being particular in placing the two fronts, or out-
sides, face to face, afterwards polish them with the
glass rubber.
Observe, the two first soap liquors, must be only
lukewarm, but the last must be as hot as you can but
just bear your hand in it.
By only adding a little gum to the last soap liquor,
— blonds, and gauzes, are whitened exactly in the
same manuer.
Useful Hints respecting Bedclothes, Cushions,
Mattresses &c.
It is a fact, that ought to be well known, that the
purity of wool, and feathers employed for mattresses,
and cushions, is a matter of the first consequence in
respect of health. Animal emanations may, under
many circumstances be cousidered prejudicial. But
THE ECONOMIST.
515
the danger is much increased, when the wool is im-
pregnated with the sweat, and excreinentitious parts
of persons, who have experienced putrid, and con-
tagious diseases. Bed clothes therefore cannot be too
often under these circumstances washed ; and the
wool of mattresses, beat, carded, and cleaned. All pru-
dent persons will undoubtedly avail themselves of this
precaution. >
In most situations, it would not only be very easy,
but also very effective, to fumigate them with muri-
i atic gas.
To prevent danger from Wet Clothes.
After getting wet, keep walking about if possible
to continue [the circulation of the blood without ap-
proaching a fire, or going into too warm a place, so
as to occasion a sudden heat, till some time after you
have been able to procure dry clothes.
To perfume Linen.
Take rose leaves dried [in the shade, some cloves
beat to a powder, ant. some scraped mace, mix them
together, put the composition into little bags, and
keep one or more in each box, or drawer, with your
I linen.
To raise the Surface or Pile of Velvet,
when pressed down.
Warm a smoothing-iron moderately, cover it with a
wet cloth, and hold it under the velvet; the vapour
that arises from the wet cloth, will, with the assist-
ance of a rush wisk, cause the pile of the velvet to
rise.
To purify Wool, infested with Insects.
This proccess consists, in putting a pound and a
half of allum, into three pints of boiling water, with
z z 2
516
SUPPLEMENT TO
the same quantity of cream of tartar, diluted in twenty
three pints more of cold water. Let the wool continue
immersed in this water some days, after which it
must be washed and dried. Having1 undergone this
operation it will be no longer subject to the attacks of
insects.
To render Cloth, Water-proof.
Melt an ounce of white wax, and add to it, one
ounce of spirits of turpentine into which, when
thoroughly mixed and cold, dip the 'cloth, and hang
it up to dry. By this easy and cheap method, mus-
lins as well as the thickest and strongest cloths, will
be rendered impenetrable to the heaviest rain, with
out filling up the pores, or doing the least injury to
coloured cloths.
To prevent Gentlemen’s Hats being spotted after
a Shower of Rain.
When your hat is wet from rain, or any other cause,
shakeout as much of it asyou possibly can; then
with a clean handkerchief, or linen cloth, wipe it
carefully, observing that in so doing to keep the bea-
ver flat, and smooth, by wiping in the direction in
which it was first placed, after which fix it in 'the
original shape with your hands, putting into it a
stretcher to keep it so, and hang it up at some distance
from the fire to dry. In four or five hours after, or
the next morning, lay your hat on a table, and with
a soft brush, continue to brush it round and round se-
veral times, in the proper direction, and your hat
will not have sustained the least injury from the
rain.
If you wish to put a gloss upon it, take a flat iron,
moderately heated, and pass it gently over the hat
two or three times; afterwards brush it carefully,
’and it will appear nearly as handsome, as when
new.
the economist.
517
A black Varnish for old Straw or Chip Hats.
Take half an ounce of the best black sealing-wax,
and powder it fine, of rectified spirits of wine, two
ounces; put the powder, with the spirits into a four
ounce phial, and, digest them in a sand heat, or near
a fire, till the wax is dissolved; lay it on' warm, with
a fine, soft brush in the sun, or before a fire. This
composition gives a good stiffness to old straw hats,
resists the wet, and produces a beautiful gloss, equal
to new. If your hat is very brown, it should be pre-
viously brushed off over two or three times with ink ;
as , t ^
and dried before the varnish is used. It is probable
that spirits of turpentine would answer as well as the
spirits of wine.
Pernicious Error of putting Spirits into Boots
and Shoes to prevent taking Cold.
The custom of pouring spirits into boots, or shoes,
when the feet have got wet, with a view to prevent
taking cold, (though very common) is a practice foun-
ded in misconception, and prejudice, and iVery often
proves fatal, by bringing an inflammation, and conse-
quently an obstruction in the bowels. This practice
has been adopted on the supposition that, because
spirits, when drank, excite an universal warmth, and
restore the circulation in the extremities, that they
must do the same when applied to the extremities
themselves. But quite the reverse happens. Fluids,
■when evaporating, produce cold ; and the lighter
or more spirituous the fluid, the more quickly it eva-
porates, and consequently a greater degree of cold is
generated. You may prove this by a very simple ex-
periment. Let one hand be wetted with spirit, and
the other with water, and hold them both up in t lie
air to dry, the hand wetted with the spirit will feel
infinitely colder than the other, or if you t reat the
bulbs of two thermometers in thesame manner vou
z Z 3
518
SUPPLEMENT TO
will observe the mercury of the one to fall much
more ^rapidly than the other. "Whatever danger,
therefore, arises from cold or wet feet, it is generally
much increased by the practice alluded to. If spirits
are at all resorted* to as a remedy, it ought, undoubt-
edly to be taken internally.
To prevent Shoes or Boots taking in Water.
Two ounces of yellow wax, two ounces of turpentine,
and half an ounce of Burgundy pitch, to a pint of dry-
ing oil, melt them carefully over a slow fire. If new
boots or shoes are rubbed with this mixture, cither in
the sun-shine, or at a little distance from a fire, with a
soft'hrush or a sponge, as often as they become dry,
until the leather is fully saturated, they will wear much
longer and become impervious to the wet, they will
likewise acquire a pliability and softness that will pre-
vent the leather from ever shrivelling. It is to be ob-
served that boots or shoes prepared in this manner,
ought not to be worn till they arc perfectly dry and
elastic, otherwise their durability would rather be dimi-
nished than increased.
To prevent Snow, or Rain from penetrating the Soles of
Boots or Shoes in Winter.’
This simple, though most effectual remedy is nothing
more than melting a little bees-waxand mutton suet to-
gether in a pipkin, till it is in a liquid state ; and then
rubbing some of it slightly over the edges of the sole
where the stitches are, which will repel the wet, and not
in the least prevent the blacking from covering and
shining as usual.
To clean Boot Tops, or any tanned Leather.
Boil a quart of milk, and let it stand till cold ; then
take an ounce of spirits of salts; and one ounce of oil
of vitriol ; shake them well together ; and then add an
TIIE ECONOMIST.
519
ounce of red lavender. You may if you approve it put
half a pint of vinegar, with the white of an egg beat
up to a froth.
The Genuine Preparation of the Famous Chemical
[Liquid for cleaning Boot Tops, &c.
Many of the liquids, sold under various denominations
for the purpose of cleaning and restoring the colour of
boot tops, &c. are found to answer the purpose in a
very imperfect manner, and some of them to be very in-
jurious to the leather. The following genuine receipt
may be fully relied on, for actually producing this desi-
rable effect ; as well as for readily taking out grease,
ink spots, and the stains occasioned by the juice of fruit,
red port wine. See. from all leather or parchment without
injuring them in the least. Mix in a phial, one drachm
of oxymuriatic of potash with two ounces of distilled
water; and when the salt is dissolved, add two ounces
of muriatic acid. Then shaking well together, in ano-
ther phial, three ounces of rectified spirit of wine with
half an ounce of the essential oil of lemon, unite the
contents of the two phials, and keep the chemical liquid
thus prepared closely corked for use. The chemical
liquid should be applied with a clean sponge, and dried
in a gentle heat ; after which, the boot tops may be
polished with a proper brush to appear like new lea-
ther.
Easy method of cleaning B oots and Shoes in the Winter
time so as to prevent soiling the Person, the v
Clothes, or the Honse.
When you take off your boots or shoes that are no-
vered with dirt, with the hack of a case-knife, or a piece
of wood cut thin at the edges like a stationer's paper-
knife, scrape off .the dirt with the same, as clean as pos-
sible, which will be done very easily while they are wet.
Then with a small piece of wet flannel or a wet sponge.
520
0 SUPPLEMENT TO
wipe off the remaining dirt which you could not effect
with the knife. Then place them in a dry room at a
convenient distance 'from the fire, for a few hours, and
they will take the blacking well and hear as fine a polish
if they had not been wetted. If proper attention is jj
paid, to this process, you will scarcely soil your fingers, j|
and much trouble will he saved in the extra brushing
.required if the dirt is suffered to dry on.
To make a good Liquid Blacking.
Add to a pint of vinegar, half an ounce of vitriolic
acid, half an ounce of copperas, two ounces of sugar-
candy, and two ounces and a half of ivory black; mix ]
the whole well together.
Another. . I
Ivory black three ounces, sugar-candy one ounce, v
oil of vitriol one ounce, spirits of salts one ounce a .
table-spoonful of sweet oil, and a pint of vinegar. |
First mix the ivory black and sweet oil together, then
the lemon and sugar-candy, with a little of the vine-
gar to qualify it, then add the spirits of salts and vi-
triol, add the remainder of the vinegar, and mix them
all well together. Observe that the last ingredients
add much to the last lustre of the blacking, and pre-
vent the salt and vitriol from injuring the leather.
Another.
Take a quarter of a pound each of ivory black, and *
brown sugar, a piece of tallow about the size of a (
walnut, a table-spoonful of Hour, and a small bit of
gum-arabic, — make a paste of the Hour with a little •
water, melt the tallow and put to it hot, then the
sugar, and afterwards mix the whole well together
in a quart of water, and you will-have a beautiful
shining blacking, without any destructive iugre- •
dients.
■*BB ECONOMIST.
521
Another.
Ivory black two ounces, brown sugar an ounce arid
a half, sweet oil half a table-spoonful ; mix them well
together, and then gradually add half a pint of small
beer ; this is a good shining Blacking, without any qf
the dangerous articles.
'r (Blacking Balls for Shoes.
Take of mutton suet four ounces, bee’s-wax one
ounce, sugar-candy, and gum-arabic, one drachm
each, in fine powder; melt them well together over a
gentle fire, and add thereto a table-spoonful of spirit
of turpentine, and ivory and lamp black sufficient to
make it of a good black ; while hot enough to run you
may make it into balls by pouring it into a tin mould ;
or let it stand till almost cold, and you may mould in
what form you please by the hand.
A peculiarly fine Blacking Cake for Boots an
Shoes.
Take four ounces of gum tragacanlh, a pint of river
water, eight ounces of neat's-foot, or some other sof-
tening lubricating oil, eight ounces of superfine ivory
black, four ounces of Prussian blue or indigo, finely
powdered, one pound of brown sugar-candy; boil
this mixture, and when it is of a proper consistence,
let it be formed into cakes of such a si7,e that each
cake, may make a pint of blacking; for smaller quan-
tities use the same proportions.
MISCELLANEOUS RECIPES OF VARIOUS
USEFUL ARTICLES.
To prevent Wounds from mortifying.
* Sprinkle sugar on them. Obstinate ulcers maybe
cured with sugar dissolved in a strong decoction of
522
supplement to
walnut, shells. The Turks wash fresh wounds with
wine and then sprinkle sugar on them.
Small Pox.
In Dr. Lort’s copy of Mead de V ariolis was written
what was termed “ A curious and infallible preven-
tive against ever catching the Small Pox,” as fol-
lows.—
Two spoonsful of red ochre, such as is used for
marking sheep, infused in half a pint of ale, and taken
seven mornings successively, fasting.
Corns and Warts.
Apply soft brown paper moistened with fasting- I
spittle. A few dressings wiihcure them.
To revive a dull Fire.
Strew powdered nitre on the fire, this is the best f
bellows that can be used.
To prevent Paper from sinking. •
If printing paper which will not bear to be written
on, be dipped in allum-water, it may be written on
without sinking. This practice was adopted by Pieresc.
(See his life,) p. 199.
To detect Copper in Liquids.
Spirits of hartshorn mixed with them, turns them
blue. Therefore tea is not dried in copper, as an in-
fusion of it, is not turned blue by this mixture. Cyder
being passed through brass pots as detected by this
experiment. — Dr. Moyes’s Lectures.
To detect the Mixture of Arsenic.
A solution of blue vitriol dropped into any liquid
in which arsenic has been put will turn it green.
TiTE ECONOMIST.
523
Against Burns, and Scalds.
As soon as you possibly can after the accident, plunge
the part burnt or scalded into cold water. Then wet
it with linen steeped in rectified spirits, or common
brandy. Poultices and all oily applications arc to be
avoided ,
A Corn Plaster.
One ounce of naval pitch, half an ounce of galba-
num, dissolved in vinegar, one scruple of ammoniac,
auu one drachm and a half of diachylon mixed toge-
ther.— Fr»m La For cat L’ Art de soigncr les
I ’teds*
To raise a Salad quickly.
Steep mustard, cresses, lettuce seed, &c. in aquavi-
i tab. Mix a little pigeon’s dung with some mould, and
some powdered slacked lime and sow them, fn for-
i ty eight hours you will have a salad.
For preserving the Nails.
An ounce of oil of bitter almonds; one drachm of
i oil of tartar per deliquiurn ; one ounce of prepared
crab’s-eyes. Mix up with essence of lemon to scent
it.
La Forest recommends rubbing the nails with le*
mon as a detergent.
Economical Use of Nutmegs.
If you begin to grate a. nutmeg at ihe stalk end, it
will prove hollow throughout; whereas the same nut-
meg grated from the other end, would have proved
sound and solid to the last. This circumstance may
be accounted for thus; — The centre of a nutmeg
: consists of a number of fibres issuing from the stalk,
and its continuation through the centre of the fruit,
the other ends of which fibres, though closely sur-
rounded and pressed by the fruit do not adhere to it.
5i4
SUPPLEMENT TO THE ECONOMIST.
When the stalk is grated away, these fibres having
lost their hold, gradually drop out, aud the nutmeg
appears hollow; as more of the stalk is grated away
otliers drop out in succession, and the hollow appears
through the whole nut. By beginning at the contrary
end, the fibres above-mentioned are grated off at their
core end, with the surrounding fruit, and do not drop
out and cause a hole.
To ascertain the Quality of Nutmegs.
Oil of nutmegs being of great value, it is often ex-
tracted from the nutmegs which are exposed for sale,
and which are thus rendered of very little value. In
order to ascertain the quality of nutmegs, force a pin
into them; and if they are good, however dry their
appearance, the soil will ooze out all round the pin,
from the compression occasioned in the surrounding
parts.
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